Columbian Jackfruit Black Bean Cake with Mango Chili Relish
A crispy air-fried black bean cake served with a sweet and spicy mango relish.
Ingredients
2 cups prepared green jackfruit, shredded
juice of one lime
1 tsp fresh lime rind
¾ cup margarita mix
1 egg, beaten (or vegan egg substitute)
¾ cup black beans, drained
1½ Tbsp buffalo sauce
½ cup bread crumbs
¼ tsp cumin
¼ tsp black pepper
¼ tsp garlic salt
¼ tsp seasoning salt
½ cup white onion, finely diced
2 Tbsp flour (or almond flour)
1 cup shredded sharp cheddar cheese
1 Tbsp ranch mix
1 Tbsp hot sauce
¾ cup DOLE Chef-Ready Cuts Mango Cubes
1½ cups orange marmalade
Directions
- Combine jackfruit, lime juice and rind, and margarita mix. Mix to coat the jackfruit well.
- Marinade mixture overnight. Next day, drain jackfruit mixture and cut into a small dice.
- In a large bowl, add ½ cup of marinade to jackfruit mixture along with beaten egg, black beans, buffalo sauce and bread crumbs. Mix with a spoon.
- Add cumin, black pepper, garlic salt, seasoning salt, onion, flour, cheese, and ranch mix to the bowl and lightly fold ingredients together.
- In a separate bowl, combine hot sauce, mango cubes and orange marmalade and stir to combine. Add mixture to a small saucepan and cook on medium-low heat, stirring occasionally for 20 minutes. Let cool and set aside until ready to serve.
- Take jackfruit mix and hand form into 3-inch size cakes. Air fry cakes for 5-7 minutes on 350°F.
- Flip cakes and air fry for an additional 8-10 minutes.
- Serve with relish and garnish of your choice.