Drain the jackfruit and put into a saucepan with 1 litre of stock. Put on a high heat on the stove and bring to the boil.
Let it simmer for about 20 minutes and then add in the peeled garlic cloves. Continue to simmer for another 5 minutes until the jackfruit is nice and tender.
Drain the jackfruit and let it cool slightly.
Add the cooled jackfruit into a food processer with the rest of the ingredients excluding the flour and breadcrumbs. Blitz to bring everything together slightly and then start adding the flour gradually with short blitzes. If you are after a more pulled 'pork' patty effect then keep it quite rough, but for a mince 'meat' style patty blitz until pretty smooth.
Move the mix into a bowl and put in the fridge to cool down for 30 minutes. You can use this time to do some washing up… or you can skip this step altogether, just note that your patties may be harder to form when warm.
Once cooled (and washed up) take the mix out of the fridge and form it into 4 large patties, or 8 small patties.
Coat the patties in breadcrumbs and set aside whilst you heat up some oil in a large frying pan.
Fry off the patties at a medium to high heat for at least 4 - 5 minutes on each side.
Serve the patties in a burger bun with all your favourite burger toppings
If you are worried about the vegan jackfruit patties burning, or want enough time to make sides at the same time, then prep a low heat oven beforehand and put the fried patties in the oven to keep them hot.