Coxinha de Jaca

Coxinha de Jaca is a delightful Brazilian snack that substitutes traditional chicken with jackfruit, creating a flavorful and satisfying vegan treat. These crispy, golden dumplings are perfect for lunch or as an appetizer, providing a taste of Brazil in every bite.

Ingredients

• Green jackfruit - 400 grams, canned in brine, drained and rinsed
• Onion - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Cumin - 1 teaspoon
• Smoked paprika - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Chopped parsley - 2 tablespoons
• Vegetable broth - 250 milliliters
• All-purpose flour - 200 grams
• Water - 100 milliliters
• Bread crumbs - 100 grams
• Flaxseed meal - 1 tablespoon
• Water (for flaxseed) - 2.5 tablespoons

Steps

1. In a bowl, combine 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Stir well and let it sit for 5-10 minutes to thicken.
2. In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
3. Add minced garlic and cook for an additional minute until fragrant.
4. Add the drained jackfruit to the skillet, breaking it apart with a fork or spoon. Stir in cumin, smoked paprika, salt, and black pepper. Cook for about 10-15 minutes until the jackfruit is tender and well-coated with spices.
5. Add chopped parsley and mix well. Remove from heat and let the mixture cool.
6. In a saucepan, bring vegetable broth and 100 milliliters of water to a boil. Gradually add all-purpose flour, stirring continuously until a smooth dough forms. Cook for 2-3 minutes until it pulls away from the sides of the pan.
7. Transfer the dough to a floured surface and knead for a couple of minutes until smooth. Allow it to cool slightly.
8. Once the jackfruit mixture is cool, take a small piece of dough and flatten it in your hand. Place a tablespoon of the jackfruit filling in the center and fold the dough over to create a teardrop shape. Seal the edges by pinching them together. Repeat with the remaining dough and filling.
9. Preheat the oven to 200°C (390°F).
10. Coat each coxinha in the flaxseed mixture and then roll in bread crumbs to coat. Place on a baking sheet lined with parchment paper.
11. Bake for 25-30 minutes or until golden brown and crispy.

Nutrition

• Calories: 320
• Protein: 9 g
• Carbs: 46 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.3 L

Health Benefits

• High in dietary fiber, promoting digestive health.
• Rich in vitamins and minerals, supporting overall wellness.

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