These Vegan Thai Style ‘Crab’ Cakes are a simple and delicious mid-week meal.
Makes 7 large or 14 small cakes
100g (⅔ cup) gluten–free breadcrumbs, to coat
2 1/2 tbsp coconut oil or grapeseed oil, to fry
Fresh herbs, such as Thai basil, coriander and mint leaves, to serve
Sliced chilli, spring onions and lime wedges, to serve
400g tinned artichokes (220g drained weight), drained, finely chopped
Finely grated zest of 1 lime (kaffir lime zest works great, but normal lime is fine)
55g (1/2 cup) besan (chickpea flour)
2–3 spring onions, trimmed, finely chopped
1 tbsp finely chopped Thai basil or normal basil
1 red chilli, finely chopped
1/2 tsp finely grated ginger
1/2 tsp shop–bought lemongrass paste (optional)
2. tbsp finely chopped coriander leaves
2 1/2 tbsp vegan mayonnaise
1 tsp tamari
1/2 tsp white miso paste
1/2 tsp wakame, kelp or nori powder (optional)
For the ‘crab’ cakes, mix all the ingredients together in a mixing bowl until they’re well combined.
Take about 2 heaped tablespoons of the mixture at a time and form into 4.5cm patties. Toss each in breadcrumbs to lightly coat.
Heat the oil in a large frying pan over medium heat. Add the patties, in batches if necessary, and cook for 3-4 minutes on each side or until golden. Enjoy straight away with herbs, chilli, spring onion and lime for squeezing, or cool and store in an airtight container in the fridge to use later as little savoury snacks! They’ll keep in the fridge for 2-3 days.
Note: If artichokes are not drained well, more besan (chickpea flour) may be required.