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Prep time
10 minutes
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Cook time
10 minutes
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Serves
8
Author Notes
These mock crab cakes are completely vegan, and a true taste sensation. Blend together canned artichokes, vegetables, and fresh herbs to make a tasty little cake, and top it off with a zesty horseradish aioli. —Dash of Amy
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Ingredients
- Artichoke Cakes
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15 ounces
can artichoke hearts, coarsely chopped
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1/2
large red onion, chopped
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2
stalks celery, chopped
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1 teaspoon
paprika
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1 teaspoon
garlic powder
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1/2 teaspoon
celery seed
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1/2 teaspoon
coriander
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1/2 teaspoon
black pepper
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1 teaspoon
salt
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1/2 teaspoon
Dulse seasoning (seaweed)
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1/3 cup
fresh dill
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1/3 cup
fresh parsley
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juice of 1/2 lemon
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1 cup
chick pea flour (3/4 cup into patty mixture, 1/4 cup for dredging)
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1/4 cup
soy milk (or non dairy milk)
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1/2 cup
Panko bread crumbs seasoned with 1/4 tsp paprika, 1/4 tsp garlic powder, 1/4 tsp black pepper)
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1 cup
grapeseed oil for frying
- Horseradish Aioli
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1/2 cup
vegan mayonnaise
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1/4 cup
fresh dill, finely minced
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1 tablespoon
horseradish
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juice of 1/2 lemon
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1/2 teaspoon
salt
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1/2 teaspoon
black pepper
Directions
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Place coarsely chopped artichokes, onions, celery, spices, and fresh herbs in food processor and pulse several times.
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Add the juice of half a lemon and mix until blended and smooth.
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Transfer to a mixing bowl and add 3/4 cup of the chick pea flour and stir. Add more flour if the mixture seems wet and won't hold together.
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Create a dredging station with 3 plates or bowls; place 1/4 cup chick pea flour in one, soy milk in one, and seasoned bread crumbs in the last one.
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Shape mixture into patties and coat with the flour, dip in the milk, then coat with bread crumbs.
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Heat a deep skillet with grapeseed oil coating the bottom to fry the cakes. Once oil is hot, add the patties and cook about 3-4 minutes on each side until crispy.
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While patties are frying make the sauce by placing all the ingredients in a small mixing bowl.
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Serve sauce over the artichoke cakes and enjoy!
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