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Vegan Crab Cakes

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.

 

Vegan Crab Cakes

  • Servings: 10-12
  • Print

 

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:

  1. Boil the potato until tender. Peel and mash
  2. Saute the onion, garlic until soft but not brown.
  3. 1/2 cup of almond milk, warm gently in a pan or microwave for 30 seconds and place bay leaves in to infuse the milk. Allow milk to cool. Remove the bay leaves after 5 minutes.
  4. Drain artichoke, flake it and slice the core into half. You wants some large chunks in there.
  5. Combine all the ingredients, stir to ensure even distribution. You want a solid pliable mix, not wet. If it is too wet, add chick-pea or plain flour by the tablespoon.
  6. Shape the potato into balls that can fit into a cupcake mould. Place in the fridge for 1 hour or overnight (this helps to solidify the shape for frying.
  7. Prepare the potato balls for frying. You need three bowls: one with flour, panko  breadcrumbs, almond milk. Fill each bowl half way with the ingredients so that you can fully submerge the potato balls in them.
  8. Have a deep pot filled 3/4 with oil, heat and test before turning down to a medium heat when you are ready to fry.
  9. Roll the potato ball first in flour, then the milk and lastly the breadcrumbs. set aside on a plate.
  10. When you have 3-4 coated potato balls, place on a slotted spoon and submerge into the oil, this way you avoid the oil splashing out. You shouldn’t have to turn them over. It should take around 2-3 minutes to fry.
  11. Remove from the oil with the slotted spoon and place on a kitchen towel
  12. Repeat and serve hot with the hot mayo and a slice of lemon.

 

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1 Comment

  1. Pingback: Vegan Crab Cakes | Foodfhonebook

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