Jackfruit Köttbullar mit Blumenkohl-Pürree

Jackfruit Köttbullar with cauliflower puree

They enjoy cooking and snacking, are always looking for new culinary adventures and spend all day giving tips on how to do something better - even when no one is listening. These are the two Junx from buddydinner.de, a culinary blog with which Lotao has entered into a recipe collaboration. If you are curious, you are welcome to stop by Buddy Dinner. However, the Lotao rice recipes are presented here in a slightly different form. Buddies, you can be excited: The first is a Swedish classic, in vegan form, which can be found in every furniture store in the world.

Vegan Köttbullar with Lotao Natural Jackfruit or Veggie Balls Mix and mashed potatoes


(for 2 people)

For the Köttbullar:

1 can of Lotao Jackfruit Natural
100g chickpeas (can)
80g wholemeal flour
50 g onions
2 cloves of garlic
1 tbsp pepper
½ tsp dried marjoram
½ tsp paprika, sweet
2 tsp sea salt
Rapeseed oil for frying

Tip for those in a hurry: Instead of making the Köttbullar yourself, you can also use our Veggie Balls Mix for vegan meatballs, which can be prepared in just a few minutes.

For the side dishes:

1 medium carrot/cauliflower
150 g floury potatoes
4 tbsp unsweetened oat milk
1 tsp salt
1/2 tsp pepper
1/2 tsp nutmeg
2 tbsp yeast flakes
150 g wild cranberries
Fresh basil for garnish


    Duration: approx. 30 minutes

    Cook the cauliflower and potatoes in boiling salted water for 20 minutes.

    Empty the lotao jackfruit flesh into a sieve, drain and chop with a fork. Briefly puree the chickpeas in the blender and mix together with the jackfruit and flour. Then knead well.
    Add the onion, garlic and spices and season with moistened mixture
    Form small balls (3 - 4 cm) with your hands.

    Fry the vegan Jackfruit Köttbullar in a non-stick pan with rapeseed oil over medium heat for 10 minutes on all sides - constantly swirling the pan.

    Drain the cauliflower and potatoes, mash them and mix with the milk and spices. Season with a little salt and place on a plate.

    Spread the vegan Köttbullar on the puree and cover with some cranberry sauce. Serve warm and enjoy! Bon appetit!

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