Unbelievable Cut-The-Crab Cakes

Step 1. Defrost the Naked Jack chunks or stripes.

Step 2. Heat the oven to 180 °C. Roast the Jackfruit for 20 minutes in the preheated oven.

Step 3. Chop red chili pepper, spring onions, garlic, coriander, and basil into thin pieces.

Step 4. Cut the grain from the djeroek poeroet leaves and chop them in thin stripes.

Step 5. Chop the cooled Naked Jack into pieces and then shred them apart.

Step 6. Mix the Naked Jack with herbs, spices, flour, panko, soy, lime juice, soy, ao nori, and mayonnaise in a bowl. Add pepper and salt to taste (I use a vegan mayonnaise that is thickened with modified corn starch because it binds the cakes better. Hellmann’s and Jean Bâton both give a good result). The mixture has to be firm enough to make patties with your hands. Then let it rest for 15 minutes.

Step 7. Slice capers, cornichons, dill, basil, and djeroek poeroet leaves (without the nerf) thinly.

Step 8. In the meantime make the herb mayonnaise. Mix the vegan mayonnaise, with herbs, cornichons, capers, lime zest en juice, mustard, ao nori, and salt and pepper to taste.

Step 9. Shape the mixture into 4 to 6 patties. Start with 1 patty, if the mixture crumbles, then add some more mayonnaise. If it’s not firm enough, then add some flour and panko.

Step 10. Heat the oil in the frying pan. Let the cakes fry for 3 minutes until firm enough to flip. Bake the cakes on both sides until golden brown.

Step 11. Take the cakes out of the pan and let the extra oil get absorbed on a paper towel.

Step 12. Serve the cakes with some spoons of the herb mayonnaise and sprinkle with some ao nori.

Jack's Tips

• Ao nori is what gives the Cut-The-Crab cakes the delicious taste of the sea; it’s worth searching for this ingrediënt. 
• You can also make small cakes and serve them as finger food with the herb mayonnaise or some sweet chili sauce.