Ingredients
Oil for cooking
For The Artichoke Cakes
1 C canned Artichoke Quarters or Hearts, finely chopped (reserve juice)
2 Tbl finely chopped Shallots or Green Onions (Scallions)
1/4 C finely chopped Celery
1 Tbl of the reserved juice from the Artichokes
1/2 C Ritz Crackers, crushed into small pieces
1-1/2 tsp Lemon Juice
1-1/2 tsp Sugar
3/4 tsp Old Bay Seasoning
1/8 tsp Salt
1/8 tsp Pepper
1-1/2 tsp Pimento
1 Tbl freshly chopped Italian Parsley
For The Tartar Sauce
1/4 C Vegan Mayonnaise
1 Tbl Dill Pickles, finely chopped
1-1/2 tsp White Wine Vinegar
1-1/2 tsp Capers,chopped
1/2 tsp Grainy Mustard
Pinch of salt and pepper
Instructions
- Combine all of the ingredients for the artichoke cakes. Set aside.
- Preheat a skillet on medium high heat.
- While the pan is heating, combine all of the ingredients for the tartar sauce. Set aside.
- Add about 1 Tbl of oil to the hot pan.
- Create the patties (I used an ice cream scoop to help keep them consistent in size), pressing firmly and then forming into shape.
- It's important not to flip until they are golden on the first side. They will still be fragile at this point, so take care when turning.
- Drain on paper towel. They will set up as they cool.
- Serve with the prepared tartar sauce and a squeeze of fresh lemon.
http://theveglife.com/vegan-artichoke-cakes-with-homemade-tartar-sauce/