For the keftedes

  • 2 cans jackfruit, drained
  • 2 large eggs - whisked
  • 1 red onion, grated and water squeezed out
  • 190g grated potato, all water squeezed out
  • 60g cup panko breadcrumbs
  • 10g fresh parsley, finely chopped
  • 10g dried mint
  • 15mls rapeseed oil
  • 1 tsp salt

To serve

  • Wraps or pittla
  • Chopped lettuce
  • Cucumber
  • Tomato
  • Tahini or hummus


  1. 1

    Preheat oven to 180C 

  2. 2

    Using your hands, shred the jackfruit, squeezing out as much water as possible. Then place it on a chopping board and using a large knife, chop it as finely as you can. Put the minced jackfruit in a large bowl.  

  3. 3

    Add all the remaining ingredients, apart from the rapeseed oil and using your hands combine well 

  4. 4

    Form little patties, this amount will make about 20  

  5. 5

    Brown the keftedes in two batches. Heat ½ a tablespoon of the rapeseed oil in a non stick pan over a medium heat. Cook half the patties for three minutes on each side till golden brown. Transfer to an oven tray and set aside till you brown the rest. Repeat the process with the other ½ tablespoon rapeseed oil and remaining patties 

  6. 6

    When they’ve all been browned, place on the oven tray and cook for 15 -20 minutes

  7. 7

    Serve with wraps or pitta bread, chopped lettuce, cucumber, tomato and tahini dressing or hummus

Nutritional Details

Each serving provides
  • Energy 699kj 167kcal 8%
  • Fat 5.1g 7%
  • Saturates 0.9g 5%
  • Sugars 140.0g 156%
  • Salt 0.96g 16%

% of the Reference Intakes

Typical values per 100g: Energy 498kj/119kcal

Each serving provides

25.0g carbohydrate 1.4g fibre 4.6g protein One of your 5 a day

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