These vegetarian cakes are definitely something your guests will be talking about around the dinner table. They’re light, tasty and so similar in look and texture to typical crab cakes that we think you’ll have a hard time convincing people they’re made of artichokes!
Prep Time: 20 minutes
Cook Time: 15 minutes
Makes: 10 cakes
For the dill tartar sauce:
? cup vegan mayonnaise
3 tsp horseradish
1 Tbsp lemon juice
1 Tbsp finely chopped fresh dill
¼ tsp ground pepper
For the cakes:
2 cups marinated artichoke hearts
¼ cup finely chopped shallot
½ cup finely chopped celery
2 Tbsp liquid from marinated artichokes
1 tsp lemon juice
½ cup chickpea flour
2 tsp coconut sugar
1 tsp old bay seasoning
¼ tsp ground pepper
¼ tsp sea salt
For the batter:
¼ cup chickpea flour
1 cup multigrain bread crumbs
½ cup almond milk
1 ½ cups vegetable oil (for frying)
1. In a small mixing bowl stir together all the ingredients for the tartar sauce until well combined. Refrigerate until ready to serve the vegetarian cakes.
2. Drain the marinated artichokes, reserving 2 Tbsp of the liquid to use in the mix.
3. Finely chop the artichoke hearts and add to a large mixing bowl with the remaining ingredients for the vegetarian cakes. Combine well with a fork.
4. Heat 1 ½ cups of vegetable oil in a large iron skillet to 350-375°F.
5. Set up a dredging station. Add chickpea flour to a wide shallow dish, use another shallow dish for the breadcrumbs, and a bowl for the almond milk.
6. Take ¼ cup of the artichoke mixture and form a round thick patty with your hands.
7. Place the vegetarian cake in the chickpea flour and coat all sides evenly. Quickly submerge in almond milk and remove it from the liquid, then place in breadcrumbs. Using your hands cover the vegetarian cake in breadcrumbs ensuring to get all sides well coated, and then lightly shake off excess. Batter 2-3 at a time right before frying.
9. Delicately place 2-3 breaded vegetarian cakes in hot oil at once, depending on the size of your pan. Fry for 3-4 minutes until golden brown, flipping halfway through.
10. Remove the vegetarian cakes from the frying pan and place onto a plate covered with paper towel to absorb any excess oil.
11. Serve immediately with horseradish dill tartar sauce. Leftovers can be heated over medium heat in a pan that’s lightly coated with vegetable oil.