Make the flax eggs and set aside for 10 minutes so it thickens.
Put all of the seasonings, mustard, lemon juice, and Worcestershire sauce in a large bowl and whisk together until completely combined.
Add the jackfruit, flax egg, herbs, and bread crumbs and combine with your hands until the mixture begins to stick together. Form into patties (you decide how big they should be). The amount that this recipe makes depends on how large you make the patties.
Place the patties on a plate and refrigerate for at least an hour.
Preheat the oven to 375°F (176˚C) and put the cakes on a cookie sheet. Squeeze lemon juice over the top of the cakes and bake for approximately ten minutes or until golden brown. Flip and squeeze lemon juice on the top of the cakes and bake another 10 minutes, or until golden brown and firm to the touch.
Cover the bottom of a large skillet with a thin layer of oil (1 to 2 tablespoons) and heat on medium-high heat. When the oil is hot add the cakes and cook until golden brown (approximately 5 to 7 minutes). Flip and cook another 5 to 7 minutes, or until golden brown and firm to the touch. Place a cover on the pan to ensure that the center gets hot.
Serve with vegan tartar sauce or sriracha and a lemon wedge.