Vegan Jackfruit Burger

Method

Jackfruit

1. Heat the oil in large pan, add the onion and cook for around 8 minutes until softened.
2. Add the garlic and paprika and cook for another 2 minutes.
3. Stir in the vinegar, brown sugar, tomatoes and jackfruit and bring to the boil. Cover and simmer for 20 minutes, occasionally mashing.
4. Once the jackfruit is tender, simmer for another 10 minutes without the lid, stirring until really sticky then shred using forks.

Fries

1. Cut the courgettes into 2cm chips. Toss with 2 tsp table salt, place in a colander and set aside for 30 minutes to drain. Rinse then pat dry with kitchen paper.
2. Meanwhile make a batter with the flour and enough water to create a thick cream consistency and let it stand for 20 minutes.
3. Heat the oil in a large pan to 180C or until a cube of bread browns in 30 seconds. Plunge the courgette chips into the batter and then batch fry in the hot oil. Cook for a few minutes until golden, drain on kitchen paper then keep warm.

Burger

1. For the slaw; combine the ingredients.
2. Preheat the grill and toast the cut side of the buns until golden, set aside.
3. To build the burgers, top the bases with the slaw, some jackfruit, drizzle over some extra barbecue sauce and top with the carrot ribbons. Serve with the courgette fries alongside.