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Author Notes: A fresh sea taste with a chickpea base —VeganSquid
Makes 4 cakes
- 1 can chickpeas
- 1 avocado
- 1/4 cup tofutti cream cheese
- 1/4 cup avocado oil (or any oil)
- 2 sheets of dried seaweed
- 1/2 sheet of kelp
- 1 tablespoon nutritional yeast
- 1 tablespoon seaweed roe
- 1 teaspoon ea. paprika, sage, wasabi, minced garlic
- fresh basil and mint
- Add chickpeas, 1 tbsp oil, paprika, sage, garlic, basil and mint (stems and all), kelp, seaweed, flax seed, and nutritional yeast to a food processor and blend until chunky, yet broken down.
- Start heating a frying pan to a good medium heat (5 on my stove) with 3 tbsp oil.
- Form into four (tightly squeezed) equal sized (~8cm) wide patties and place onto parchment paper; add to freezer.
- Clean the food processor and dry quickly.
- Add avocado, wasabi, a sprinkle of salt and black pepper, and the tofutti to the food processor and blend until smooth and sexy.
- The patties won't be frozen, which is good, we only wanted to keep them together in the freezer and keep the herbs from burning when we cook them.
- Add the patties one or two at a time (depending on the pan size) and don't mind crumbs falling off.
- DO NOT TURN THEM OR MOVE THEM until one minute after the bottoms start to show their brown on the side.
- Once they do, turn them over. Cook until you see the browning of the cakes on the (now) bottom, and then cover with a well-fitting lid for another minute.
- Plate the cakes and spoon on about 1 tbsp of the topping, and garnish with a little seaweed "roe."
- There you have it. These things rock. It took me a few tries to get the topping right, and I may change it a bit more in the future, but for now they seem to really compliment themselves quite well!