300g green jackfruit
5 tbsp gluten-free oat
2 celery stalks
1 red onion
1 garlic clove
2 sheet nori
1 tsp miso
1 tbsp mostard or vegan mayo
a handful of corn flakes for breading
Extra vergin olive oil
Salt & Pepper
Cut celery, garlic and onion very finely.
Drain and rinse the jackfruit well, remove the hard part, and with a fork mash them into filaments.
Also roughly mash the chickpeas into small pieces.
Blend the nori seaweed sheets. Combine all the ingredients, spices and flavourings together: mix well to obtain a homogeneous and not too hard mixture. It is important that it is juicy.
Prepare a breadcrumb by roughly crushing a handful of corn flakes and use them to bread the burgers.
Place on a tray with baking paper and cook at 220°C for 15 minutes