Kelp, Cannellini and Artichoke Vegan Crabless Cakes

Deliciously flaky and 'salty 'Of-the-Sea' taste' cakes that are kind to crabs and that your taste buds will love too! This delicious recipe has been taken from the wonderful women at The Vegan Larder.

To see their original recipe click this LINK.:

www.theveganlarder.com/cannellini-and-artichoke-vegan-crabless-cakes/

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Serves: 8 cakes

Vegan and Gluten Free

Ingredients:

  • 2-3 tsp of Plain Golden Kelp Granules

  • ½ medium onion chopped finely

  • 4 cloves garlic chopped finely

  • 2 tsp Olive oil (plus extra if frying)

  • 1 tin drained cannellini beans (drained tin weight ~250g) (1.5 cups)

  • 35 g toasted pinenuts (¼ cup)

  • 1 tsp salt

  • Pepper (to taste)

  • 1 tsp chopped fresh / dried rosemary

  • Zest of ½ unwaxed lemon

  • 30 g oat / buckwheat flour (¼ cup)

  • 1 tsp Dijon mustard

  • 130 g marinated / tinned artichokes (drained) (1 cup) (chop off the hard ends and save for a salad - you want the softer stringy pieces which comes to ~90g / ¾ cup)

  • 2 tbsp milled linseed/flaxseed mixed with 4 tbsp water

  • 1 tsp dried dill (optional)

Method:

  1. Sautee the onion and garlic in a frying pan using the olive oil.

  2. Mash ¾ of the cannellini beans roughly (keep it a bit chunky for texture) in a bowl. Then add the rest of the whole cannellini beans.

  3. Add the pinenuts, salt, pepper, rosemary, lemon zest, flour, mustard, kelp, dill (if using), and sauteed onion and garlic to the beans. Mix together.

  4. Chop the artichoke into small(ish) pieces, then add to the mixture. About 1cm by 1cm pieces.

  5. Add the milled linseed/flaxseed mixed with water. Mix in with a spoon, then start to use your hands to combine everything well.

  6. Put the whole mix in the fridge for about an hour to firm up.

  7. Make the mix into round patties / cakes (it should make about 8 medium-sized cakes). Pan fry in oil for about 4 minutes on each side, or until they are nicely browned but not burnt. Or bake for 35-40 minutes at 200°C / Gas Mark 5.

  8. Serve with mustard, dill garnish and lemon slices.

Inspired by Vanessa Sturman’s recipe on The Vegan Larder. (click HERE for the direct link!)

Jo Lanekelp recipe, seaweed cakes, crab cakes