Herbaceous
Senior Member
I’m always looking for fun vegan recipes to try, and I really like this one! Artichokes are used in place of crab. If you have a shellfish allergy, this is also a good way to get something similar to a crab cake.
I will often make a batch of the patty mixture, toss it in the fridge, and then just pull out some, shape into patties, and pan-fry for lunch.
This recipe is adapted from Vanilla and Bean.
Ingredients:
1 can chickpeas, drained, rinsed, and dried on a tea towel
1 can artichoke hearts, drained and squeezed dry
1 red pepper, roughly chopped
1 green onion, roughly chopped
1 stalk celery, roughly chopped
2 tbsp dijon mustard
3 tbsp vegan mayo (you can use regular mayo if not vegan)
2/3 cup breadcrumbs
2 tsp old bay seasoning
3 tbsp whole wheat flour
Sauce:
3/4 cup vegan mayo (again, you can use regular mayo for a non-vegan version)
1-1/2 tsp dijon mustard
2 cloves garlic minced
1-1/2 tbsp chopped capers
3 tbsp lemon juice
1/4 tsp vegan Worcestershire sauce (or regular Worcestershire if not vegan)
Method:
Combine chickpeas and artichokes in a food processor. Pulse until chunky. Transfer to a bowl. To the food processor, add the bell pepper, onion, and celery. Pulse until finely minced. Add to the bowl. The mixture will be pretty wet at this point, but don’t worry. Add the rest of the ingredients, mix well, and portion into 12 patties.
To bake, place the patties on a baking sheet. Brush both sides with oil, and bake at 400 degrees for 10 min, flip, then bake for 10 min more.
To pan-fry, fry in a shallow layer of olive oil for 3-4 minutes per side.
For sauce, mix all the ingredients together in a small bowl. Serve the patties warm with the sauce. Enjoy!
I will often make a batch of the patty mixture, toss it in the fridge, and then just pull out some, shape into patties, and pan-fry for lunch.
This recipe is adapted from Vanilla and Bean.
Ingredients:
1 can chickpeas, drained, rinsed, and dried on a tea towel
1 can artichoke hearts, drained and squeezed dry
1 red pepper, roughly chopped
1 green onion, roughly chopped
1 stalk celery, roughly chopped
2 tbsp dijon mustard
3 tbsp vegan mayo (you can use regular mayo if not vegan)
2/3 cup breadcrumbs
2 tsp old bay seasoning
3 tbsp whole wheat flour
Sauce:
3/4 cup vegan mayo (again, you can use regular mayo for a non-vegan version)
1-1/2 tsp dijon mustard
2 cloves garlic minced
1-1/2 tbsp chopped capers
3 tbsp lemon juice
1/4 tsp vegan Worcestershire sauce (or regular Worcestershire if not vegan)
Method:
Combine chickpeas and artichokes in a food processor. Pulse until chunky. Transfer to a bowl. To the food processor, add the bell pepper, onion, and celery. Pulse until finely minced. Add to the bowl. The mixture will be pretty wet at this point, but don’t worry. Add the rest of the ingredients, mix well, and portion into 12 patties.
To bake, place the patties on a baking sheet. Brush both sides with oil, and bake at 400 degrees for 10 min, flip, then bake for 10 min more.
To pan-fry, fry in a shallow layer of olive oil for 3-4 minutes per side.
For sauce, mix all the ingredients together in a small bowl. Serve the patties warm with the sauce. Enjoy!
