Cindy Hamilton wrote:
>
> Here you go. Hey, I think Julie might still have me killfiled. Could
> someone reply and quote so she can see the recipe?
>
> Cindy Hamilton
>-------------------------------------------
> Baked Jackfruit Croquettes
>
> 2 tablespoons vegan butter
> 1 white onion, diced
> 3 garlic cloves
> 1 teaspoon garlic powder
> 1/2 teaspoon onion powder
> 1/2 teaspoon celery salt
> 1/2 teaspoon salt
> 1/2 teaspoon pepper
> 3 cups russet or Yukon potatoes, diced
> 1 20-ounce can jackfruit in brine
> 1 1/2 cups water
> 3/4 cup nutritional yeast, divided
> 1 cup chickpea flour
> 2 tablespoons oil
> 1/2 cup gluten-free bread crumbs
> 1/2 cup aquafaba (liquid from the can of chickpeas)
>
> Over medium heat, melt the butter in a medium-sized saucepan. Add onion and cook until translucent. Add the garlic, spices, salt, and pepper. Cook for another couple minutes.
>
> Prepare the jackfruit while the onions are cooking. Remove the center €œcore€� and the seeds. Rinse well.
>
> Place the diced potato, jackfruit, water, and 1/4 cup of nutritional yeast into the pan. Let simmer over medium heat until all the water is gone and the potatoes are cooked thoroughly. If you need to add a bit more water to achieve this, feel free to do so.
>
> Remove from heat and mash. Mix in the chickpea flour.
>
> Let the mixture cool for a bit until you can comfortably handle it. Form into logs and place in the freezer to firm up.
>
> Preheat the oven to 375°F and oil a baking sheet well.
>
> Toss together the rest of the nutritional yeast and bread crumbs in a shallow dish.
>
> Place the aquafaba in another shallow dish.
>
> Once the croquettes have firmed up a bit (about 15-20 minutes), remove them from the freezer. Dip each croquette into the aquafaba and then the bread crumb mixture.
>
> Bake for 20 minutes, then flip the croquettes and bake for another 15 minutes.
>
> Serve with Dijon mustard
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Don't know why she would have you killfiled but here's a repost
just in case.

I've never heard of jackfruit so I had to look it up. I see it's
in the breadfruit family and I've always wanted to try that.
Interesting.