Crispy Jackfruit & Seaweed Cakes with Creamy Dill Dip

Serving size

1 person 2 people 4 people

Ingredients

4 tbsp dried polenta (use half)
2 tsp Creole seasoning (use half)

(Sea Salt, Paprika, Onion Powder, Black Peppercorns, Garlic, Cayenne, Thyme, Oregano)
1 sweet potato (use half)
80g coconut yoghurt (use half)

(Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
2 tsp Dijon mustard (use half) (Mustard)

(Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
1 handful of fresh dill (use half)
1 tbsp dulse seaweed flakes (use half)
1 roasted red pepper (use half)

(Red Peppers, Water, Salt, Acidity Regulator (Citric Acid))
4 tbsp buckwheat flour (use half)
220g jackfruit (use half)

(Jackfruit, Sea Salt, Lime Juice, Water)
40g mixed salad leaves (use half)
110g baby plum tomatoes (use half)
1 unwaxed lemon (use half)

Allergens

Contains: Mustard

Nutritional Information

Typical values	per 100g	per portion
Energy	101Kcal	612Kcal
	421kJ	2561kJ
Fat	3.9g	24g
of which saturates	1.5g	9.3g
Carbohydrates	15g	94g
of which sugars	2.8g	17g
Protein	1.8g	11g
Salt	0.62g	3.8g
Fibre	2.2g	13g

Ingredients

220g jackfruit

(Jackfruit, Sea Salt, Lime Juice, Water)
2 tsp Dijon mustard (Mustard)

(Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
1 tbsp dulse seaweed flakes
1 unwaxed lemon
110g baby plum tomatoes
40g mixed salad leaves
4 tbsp buckwheat flour
1 handful of fresh dill
1 sweet potato
4 tbsp dried polenta
80g coconut yoghurt

(Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
2 tsp Creole seasoning

(Sea Salt, Paprika, Onion Powder, Black Peppercorns, Garlic, Cayenne, Thyme, Oregano)
1 roasted red pepper

(Red Peppers, Water, Salt, Acidity Regulator (Citric Acid))

Allergens

Contains: Mustard

Nutritional Information

Typical values	per 100g	per portion
Energy	101Kcal	612Kcal
	421kJ	2561kJ
Fat	3.9g	24g
of which saturates	1.5g	9.3g
Carbohydrates	15g	94g
of which sugars	2.8g	17g
Protein	1.8g	11g
Salt	0.62g	3.8g
Fibre	2.2g	13g

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Vegan Prep in 10 1/3 daily fibre 7 plants

Crispy Jackfruit & Seaweed Cakes with Creamy Dill Dip

Prep time: 0 mins

Total time: 35 mins

Cuisine: American

Food group: Vegan

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.

Cooking Instructions

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.

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.