The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Crispy Jackfruit & Seaweed Cakes with Creamy Dill Dip
Diverse jackfruit is the hero of this dish – mix it with Creole seasoning, mustard and mineral-rich dulse seaweed, then coat in a polenta crumb before pan-frying until golden. To finish? A rich yoghurt dip.
Prep in 10
1/3 daily fibre
7 plants
Serving size
Ingredients
- 1 roasted red pepper (Red Peppers, Water, Salt, Acidity Regulator (Citric Acid))
- 2 tsp Creole seasoning (Sea Salt, Paprika, Onion Powder, Black Peppercorns, Garlic, Cayenne, Thyme, Oregano)
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 4 tbsp dried polenta
- 1 sweet potato
- 1 handful of fresh dill
- 4 tbsp buckwheat flour
- 40g mixed salad leaves
- 110g baby plum tomatoes
- 1 unwaxed lemon
- 1 tbsp dulse seaweed flakes
- 2 tsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 220g jackfruit (Jackfruit, Sea Salt, Lime Juice, Water)
Nutritional Information
Calories: 612
Protein: 11g
Carbs: 94g
Fat: 24g
Ingredients
- 1 unwaxed lemon (use half)
- 110g baby plum tomatoes (use half)
- 40g mixed salad leaves (use half)
- 220g jackfruit (use half) (Jackfruit, Sea Salt, Lime Juice, Water)
- 4 tbsp buckwheat flour (use half)
- 1 roasted red pepper (use half) (Red Peppers, Water, Salt, Acidity Regulator (Citric Acid))
- 1 tbsp dulse seaweed flakes (use half)
- 1 handful of fresh dill (use half)
- 2 tsp Dijon mustard (use half) (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 80g coconut yoghurt (use half) (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 1 sweet potato (use half)
- 2 tsp Creole seasoning (use half) (Sea Salt, Paprika, Onion Powder, Black Peppercorns, Garlic, Cayenne, Thyme, Oregano)
- 4 tbsp dried polenta (use half)
Nutritional Information
Calories: 612
Protein: 11g
Carbs: 94g
Fat: 24g
Crispy Jackfruit & Seaweed Cakes with Creamy Dill Dip
Diverse jackfruit is the hero of this dish – mix it with Creole seasoning, mustard and mineral-rich dulse seaweed, then coat in a polenta crumb before pan-frying until golden. To finish? A rich yoghurt dip.
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Cut the sweet potato into fries (peel optional). Place onto a lined baking tray and toss with 1 tsp oil, a pinch of sea salt and black pepper. Roast for 20-25 mins, until soft and golden.
- Drain and rinse the jackfruit. Place the jackfruit in a medium saucepan and cover with hot water. Boil for 10 mins, then drain. Leave to cool slightly, then shred into small pieces with two forks.
- Finely chop the dill. Finely dice the pepper. Quarter the lemon. In a bowl, mix together the pepper, creole seasoning, mustard, seaweed, flour, jackfruit, half the dill and the juice from 1 lemon wedge. Season with black pepper and form into 6 patties, around 1cm thick.
- Place the polenta onto a plate. Coat the patties with the polenta, pressing firmly to ensure it sticks. Heat a large frying pan with 1 tbsp oil on medium-high heat. Add the patties and cook for 2-3 mins, per side, until golden.
- Make the dip; mix the yoghurt, juice from 1 lemon wedge and the remaining dill in a small bowl. Make the salad; halve the tomatoes, then add to a mixing bowl along with the mixed salad, juice from 1 lemon wedge and 1 tsp oil. Season with sea salt and black pepper and toss to combine.
- Serve the jackfruit cakes with the fries, salad and dill dip.
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