Pulled Jackfruit Burgers with Celeriac Chips
1 small, thinly sliced
2 clove(s), large, minced
Canned diced tomatoes
400 gm(s), (1 can)
1 tsp(s), such as Tabasco
Uncooked celery root
1000 gm(s), cut into chips
Plain hamburger bun
4 leaf/leaves, medium, or romaine
1 large, sliced
Plain soy yogurt
- Spray a large pan with cooking spray and set over a medium high heat. Add the onion and cook for 6-8 minutes until soft, then add garlic and spices and cook for another minute. Add tomatoes, along with half a cup of water, barbecue sauce, Tabasco sauce, and jackfruit, and season to taste. Cover and gently simmer for 15 minutes, then remove the lid and simmer for another 20 minutes until the sauce has reduced and the jackfruit has started to break down. Roughly shred the jackfruit with two forks.
- Meanwhile, preheat the oven to 428°F(220°C). Put the celeriac chips on a large baking sheet, toss with the cornflour and oil, and season to taste. Bake for 35 minutes, turning halfway through, until golden and tender, then toss with the coriander and parsley.
- Split the buns and toast until golden, then top with the lettuce, tomato, jackfruit, soya yogurt and bun tops. Serve with the celeriac fries on the side.