Columbian Jackfruit Black Bean Cake with Mango Chili Relish

A crispy air-fried black bean cake served with a sweet and spicy mango relish.

Total Time:
1 hour

Servings:
5 - 6

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

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.