Jackfruit & Corn Pattice with Plum Relish

So happy to finally start posting recipes again!

Let's start with this incredibly easy pattice that is vegan and rich in fiber. And to accompany that I am going to teach you how to make a delicious relish made out of Green Plums. If you can't find them, you can use Red plums. Green Plums are nutritional powerhouses. You can read about them online. Currently they are in season so if you can find them, do pick up a few. 

Ingredients for Green Plum Relish

6 Green Plums

1/2 teaspoon jaggery/sugar

1/4 teacup of  washed and chopped coriander leaves

2-3 cashewnuts

1 green chili (if you prefer mild) or 2 if you like a bit of kick

1/4 teaspoon of Ajwain/ Caraway seeds ( keep flatulence at bay, good for people who have IBS, digestive issues)

1/2 teaspoon ground Cumin powder

1/2 teaspoon Salt

1 teaspoon freshly squeezed Lemon Juice

1 teaspoon Extra Virgin Olive Oil

2 tablespoons water

Method

Wash the Green Plums well. Cut into half, take out the seeds in the centre and chop into medium sized pieces.

Put all the above ingredients into a blender. 

Blend till its a fine paste. 

Serve fresh. Store in an air-tight container in the refrigerator for up to 2 days. 

Note: If using ripe, Red plums, omit the sugar. 

This Green Plum Relish tastes delicious also with Dosas or as a dip with nachos or waffers or as a spread. 

Jackfruit & Corn Pattice

I love how tasty and versatile Jackfruit is. Put them in a curry, make a stir-fry or even in a pattice like this. Meat lovers won't miss meat!

Ingredients

200 grams Chopped Jackfruit ( I get packets that are vacuum packed that come from Germany)

1 teacup American Corn (Frozen/ canned is fine too)

1/4 teacup washed and chopped finely coriander leaves

1 teaspoon Coriander powder

1 teaspoon Cumin Powder

3/4 Tablespoon Salt

2 green Chilis

1 teacup Rice Flour 

5 tablespoons Olive oil

Method

Add the Jackfruit, green chilis and corn with the Chilis into a mixer and grind it for about 2 minutes so that the corn is semi crushed and mixed with the Jackfruit. 

Put the mix in a bowl and add the remaining ingredients except the olive oil and just 1/2 teacup of Rice Flour.  

Mix with your hand gently and make flat pattice. If you find the mix too wet, add  a little bit more rice Flour. 

Use up the mix to make pattice. You can choose to refrigerate these to set them if you have time or you can coat them with the remaining Rice Flour and shallow fry them on an olive oil coated hot pan.

Try not to flip them often. I like to let them firm up and crispen on one side before I turn them over. I time it 20 minutes on low on each side because my pattice are thicker.

 You can replace the olive oil with an oil of your choice. 

Serve hot with the relish. 

You can also refrigerate the fried pattice for upto 2 days and simply pop them in the oven to heat and crispen them before serving.

If putting them in the oven , pre-heat the oven to 160 degrees C and then put the pattice in for 20 minutes.

Hope you enjoy this combination as much as we do. Thank you!

Notes: If  using canned Jackfruit, make sure you rinse the jackfruit well to take away the smell of brine. Keep them to drain in a colander so you take out the water before you start with the recipe. If using raw jackfruit, pressure cook the jackfruit pieces and then proceed with the recipe.