Pulled Jackfruit Burger with Sweet Potato Fries

Preheat the oven to 400 °F.

Slice the onion, tomato, and gherkin.

• ½ Onion, red (~ 1.5 oz)
• 1 Tomato (~ 4.2 oz)
• 1 Gherkin (~ 0.7 oz)

Peel the sweet potato, cut into approx. ½ in thick chips and put them in a bowl.

• 5.3 oz Sweet potatoes (w/o skin)

Add the olive oil, salt, pepper and mix well. Spread the ingredients on a baking tray lined with parchment paper and bake for approx. 30 minutes until golden brown.

• 1 tsp Olive oil
• Salt
• Black pepper

Rinse and drain the Jackfruit in a colander. Transfer the jackfruit to a kitchen towel, close and squeeze to get rid of any excess water.

• 9.9 oz Young jackfruit, canned

Heat the canola oil in a non-stick frying pan over high heat. Add the jackfruit and fry for approx. 5 minutes, stirring occasionally.

• 1 tsp Canola oil

Turn the heat to medium, add the barbecue sauce and let simmer for approx. 2-3 minutes stirring occasionally.

• ½ cup Barbecue sauce

Transfer the jackfruit-bbq mix to a baking dish. Place in the oven alongside the fries and bake until the fries are brown and crispy.

Toast the bun and stack your burger with lettuce, tomato, cucumber, onion, red cabbage, and jackfruit. Serve with the fries.

• 1 Whole wheat roll (~ 2.1 oz)
• 2 leaves of Lettuce (~ 0.6 oz)
• 2.1 oz Red cabbage, canned

Enjoy your meal!