Pulled jackfruit burgers with celeriac fries
1 small, thinly sliced
2 clove(s), crushed
Canned diced tomatoes
1 400g can, (1 x 400g can)
Ceres Organics Jackfruit, Young, Organic
2 can(s), 400g size can, drained (2 x 400g cans)
1000 g, unpeeled, cut into 2cm thick chips
1 tbs, finely chopped
Fresh flat-leaf parsley
2 tsp, finely chopped
White bread roll
4 medium, (4 x 50g)
1 baby, leaves separated
1 large, sliced
Low fat plain unsweetened soy yoghurt
¼ cup(s), (60g)
1 x 3 second spray(s)
- Lightly spray a large saucepan with oil and heat over medium heat. Cook onion, stirring, for 6-8 minutes or until soft. Add garlic, paprika and cumin and cook, stirring, for 1 minute or until fragrant. Add tomatoes, barbecue and tabasco sauces, jackfruit and 200ml water and season with salt and pepper. Bring to the boil, then reduce heat and simmer, covered, for 15 minutes. Remove lid and simmer for 20 minutes or until sauce has reduced and jackfruit has started to break down. Roughly shred jackfruit with 2 forks.
- Meanwhile, preheat oven to 220°C and line a baking tray with baking paper. Place celeriac on prepared tray and toss with cornflour and oil. Season with salt and pepper. Bake for 35 minutes, turning halfway through, or until golden and tender. Toss with coriander and parsley.
- Split rolls and toast until golden. Top roll bases with lettuce, tomato, jackfruit, yoghurt and roll tops. Serve with celeriac fries.