Can I get excited about this recipe for one second? Ok make it three.
This recipe rips open the door of creativity and taste. I have never been a follower of the fake meat parade: mock duck, prawn, bacon etc…I used to joke and say if your’e going to go through all that trouble re-creating something which you said you won’t eat for whatever reason, you might as well eat it the real thing. Can there be any benefit in eating a soya chunk which has been artificially manufactured and manipulated, dyed and fried to look like a squiggly prawn? It’s not for me.
Having said all of that, slowly crawling off my milk crate here, these ‘crab’ cakes are pretty convincing. Of course no comparison to the real thing, but what I like about this recipe is that it has retained the classic seasoning used in crab cakes and simply substituted the meat for artichokes which when pulled apart resembles the flakiness of white fish or in this case crab.
Most vegan versions of this recipe use flour such as chick-pea flour to form the cakes, they also tend to be burger patty in shape. I wanted to use potato to give it a more ‘fishcake’ feel and texture. Seriously after mixing the contents together, I was ready to serve and eat it, the smell and taste was amazing.
You will love them.
INGREDIENTS: 2 medium sized red potatoes - boiled 1/2 cup almond milk 2 bay leaves 2 -3 cups (400g or x 2 jars) artichoke hearts 2 tsp old bay seasoning 1 tsp nutmeg 1 tbsp soya / olive oil based margarine salt/ pepper to taste 1 tbsp dijon mustard (smooth) 1/2 cup roughly chopped parsley 1/2 medium onion - finely chopped 3 large garlic cloves - crushed Coating: 2 cups Panko breadcrumbs 2 cups almond milk (or 2 egg for non-vegans) 2 cups of plain flour 4 cups of oil Hot Mayo: 4 tbsp vegan mayo 2 tbsp Sriracha Hot Sauce METHOD: Vegan Crab Cakes
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