Ingredients
Method
- Drain and rinse the jackfruit. Trim off any firm core tips, then pull the pieces apart with your fingers or two forks into flaky shreds, mashing any seeds. Wrap the jackfruit in a clean kitchen towel and squeeze out as much liquid as you can. This is the most important step for cakes that hold together.
- Make the sauce: stir together the mayonnaise, lemon juice, dill, capers and Dijon mustard. Refrigerate until serving.
- In a large bowl, whisk together the mayonnaise, egg, Dijon mustard, lemon juice, Old Bay and nori. Fold in the jackfruit, celery, green onions, parsley and 3/4 cup of the panko. Let the mixture rest for 10 minutes so the panko can soak up moisture.
- Shape the mixture into 8 patties about 1/2 inch thick, then press both sides into the remaining 1/2 cup panko. If you have time, chill the cakes for 15 minutes to help them firm up.
- Heat the oil in a large nonstick skillet over medium heat. Cook the cakes in batches for 3 to 4 minutes per side, until deep golden and crisp. Drain briefly on paper towels.
- Serve hot with the lemon-dill sauce and lemon wedges.
Notes
Squeeze it dry. Wet jackfruit makes soft cakes that fall apart. Twist the towel hard, and squeeze again if liquid is still coming out.
Buy the right can. Look for young green jackfruit packed in brine or water. Ripe jackfruit in syrup is sweet and won't work here.
Vegan option. Use vegan mayo and replace the egg with a flax egg (1 tablespoon ground flaxseed stirred into 3 tablespoons water, rested 5 minutes).
Bake instead. Brush or spray the cakes with oil and bake on a parchment-lined sheet at 425°F for 18 to 20 minutes, flipping halfway.
Make ahead. Shape the cakes up to a day ahead and refrigerate, covered. Cook just before serving.