Crabby Cakes with Roasty Sauce

These were inspired by Fat Free Vegan’s Crab Cakes. Many thanks.
The Thai version is good too.
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These are so crabby/fishy that I honestly kept checking for bits of bone.

For the Crabby Cakes

Two serve two hungry vegans with salad as a main course, or four-six delicate appetites for a starter.

1 20oz, 500g tin of young green jackfruit in water, drained
100g dried haricot beans, soaked over night, boiled for 45 minutes and drained
1/4 red onion
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3 cloves garlic, peeled
1 pinch wakame flakes
1 teaspoon cayenne pepper
1 teaspoon mustard powder
And
2 tablespoons polenta
Oil to fry

Method
Put the haricot beans, onion, garlic and wakame into your food processor and whizz till it has the consistency of rather dry hummus.

Add the spices and jackfruit and whizz again until the jackfruit is shredded but not a paste. The mixture should look slightly disturbingly crab-like.

Remove from the blender and shape into about 6/7 cakes, coating the outsides with polenta.
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Refrigerate these until needed, then fry on both sides until nice and brown.

Roasty Sauce
Mix together:
1 small aubergine (cubed)
1 red pepper (cubed)
3 quartered tomatoes
3 tablespoons olive oil
In a baking tray and roast at 200c for 45 minutes.

Then fry:
1 small onion (finely chopped)
2 cloves of garlic (grated)
2 red chillies (finely chopped)
In a little olive oil.

Add the roasted vegetables and:
A splash of balsamic vinegar

Then blend it all up with an immersion blender if you have one.

Serve with salad, chips, griddled courgettes, or something else depending on how many people you are serving and how hungry you are.
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In this case it’s a rocket and sugarsnap pea salad, dressed with olive oil, balsamic vinegar and walnuts.

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