Thai infused "crab" cakes made with artichoke hearts. Perfectly crispy breadcrumb coating with a succulent, fish-like centre. Impress anyone with these crabless cakes!
Ingredients
Crab Cakes
1 tin Artichoke Hearts (drained weight 240g)
1 spring onion, very finely diced
½ cup sweetcorn
⅛ cup coriander
1 red chilli, de-seeded and finely chopped
2 lime leaves, very finely chopped
1 tsp grated galangal
½ tsp lemongrass paste/fresh
1 tbsp wakame, soaked & finely chopped*
2 garlic cloves, minced
¼ cup rice flour / plain flour
¼ cup breadcrumbs, GF if needed
1.5 tbsp soy sauce
Juice on one lime
Black pepper and salt
Dredging
1 cup breadcrumbs, GF if needed
¼ cup corn flour/starch
½ cup non-dairy milk
Instructions
Firstly, drain the artichoke hearts and place in a large bowl. Shred the artichoke hearts with two forks until there are no large pieces remaining (see image above)
Stir in the rest of the Crab Cake ingredients until fully incorporated. If the crab cake mixture doesn't hold together when you squish it in a ball, add a little more flour or breadcrumbs.
Make ⅞ balls with the mixture and press down slightly for a fat fish cake shape.
Place the corn flour, non dairy milk and breadcrumbs into 3 separate bowls for the dredging.
One cake at a time, carefully dip into the cornflour, then the non-dairy milk then into the breadcrumbs - ensuring you fully coat. Repeat.
Heat a generous amount of oil in a frying pan, then, in batches, place the cakes to sizzle in the pan for about 3-4 minutes each side or until golden brown.
Serve with your preferred sauce or dip & enjoy
Notes
* We used dried wakame. We soaked to re-hydrate the seaweed. You can use fresh wakame or just use finely chopped nori
Recipe by The Hungry Herbivores at https://www.thehungryherbivores.com/vegan-thai-crab-cakes/