Sri Lankan-Inspired Jackfruit Cutlets with Coconut Cucumber Sambol

Cook the potato

Put the potato in a saucepan, cover with cold water and add a pinch of the salt. Bring to the boil, then simmer until completely tender. Drain thoroughly and leave in the hot pan to steam-dry.

Timer available in cooking mode · 12 min

Prepare the jackfruit and chickpeas

While the potato cooks, squeeze the rinsed jackfruit firmly in a clean tea towel or between paper towels to remove as much moisture as possible, then shred it finely. Roughly crush the chickpeas with a fork, leaving some texture.

Make the sambol

Combine the grated cucumber, desiccated coconut, mint, lime zest and juice, a pinch of salt and black pepper. Stir well and set aside so the coconut softens slightly.

Dress the salad

Toss the tomatoes, red onion, lime juice, coriander and a pinch of salt in a serving bowl. Set aside while the cutlets cook.

Mash and shape

Mash the hot, dry potato until smooth. Mix in the cooked jackfruit mixture, crushed chickpeas, chopped coriander, gram flour, remaining salt and black pepper. Press the mixture together; it should hold firmly when squeezed. Divide into 12 equal portions and shape into compact 2 cm-thick cutlets. Chill while the pan heats.

Timer available in cooking mode · 10 min

Cook the aromatics

Heat 15 ml oil in a large frying pan over a medium heat. Fry the onion with the curry leaves for 5 minutes until softened. Add the garlic, ginger, chilli, fennel, cumin, coriander and turmeric; stir for 1 minute until fragrant. Add the dry jackfruit and cook, stirring, for 3 minutes to drive off any remaining moisture. Tip into a bowl.

Timer available in cooking mode · 9 min

Shallow-fry until crisp

Wipe out the pan and heat the remaining oil over a medium heat. Fry the cutlets in batches without crowding for 3 to 4 minutes per side, turning carefully once, until crisp and richly golden. Transfer to a warm plate. For an oven-baked option, brush the cutlets with the oil and bake on a lined tray at 220°C/200°C fan/gas 7 for 18 to 20 minutes, turning halfway.

Timer available in cooking mode · 8 min

Serve

Spoon the coconut cucumber sambol and tomato red-onion salad alongside the hot cutlets. Serve immediately, or cool to room temperature for a picnic-style platter.