Print

Thanksgiving Hoppin’ Cakes


  • Author: Jeanette
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 15 patties

Ingredients

Brown Rice

  • 2 cups brown rice
  • 4 cups filtered water
  • 1 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1 tsp onion mix
  • 1/2 tsp garlic powder

All Other Ingredients

  • 1 onion, minced
  • 1 head garlic, minced
  • 4 celery, minced
  • 4 carrots, minced
  • 1 1/4 can jackfruit, chopped
  • 1 tbsp sea salt
  • 1 tbsp Trader Joe’s onion mix
  • 1/4 tbsp sage
  • 1 tbsp garlic powder
  • 1/2 tbsp black pepper
  • 2 tbsp vegan butter
  • 2 cups brown rice flour
  • 1 can cooked black beans
  • 1/4 cup Pacific vegetable broth
  • frying oil (avocado, preferred)
  • 1/4 cup gf panko crumbs

Instructions

  1. Add oil to pan and heat. Add onion and garlic and cook for 2-3 minutes.
  2. Next add carrots, celery and cook for 5 minutes.
  3. Add jackfruit and cook for 5 minutes.
  4. Add all spices and butter. Cook all ingredients together for 10 minutes. Taste and add more spices if needed.
  5. Take veggies off heat and allow to cool.
  6. Once the brown rice is cooked add to a bowl with black beans (minus the liquid), and all other ingredients. Mash with clean hands.
  7. Add brown rice flour and broth. Form into patties.
  8. Dip patties into more flour and panko crumbs.
  9. Heat about 1/4″ of oil in a pan and cook each patty for 3-5 minutes on medium heat.
  10. If using oven, heat to 375 and cook for 20 minutes or until cooked thru.
  11. Serve with gravy.