THAI-STYLE ‘CRAB’ CAKES

By: Kate Bradley
From: Bliss Bites
Makes: 7 - 14
Prep: 10 mins
Cooking time: 15 mins

‘You wouldn’t know these don’t have crab in them,’ is a direct quote from my dad who thought I had actually, as a vegan, put crab into my patties. These crab cakes are packed with flavour and are perfect for the lunchbox or as an on-the-go snack. They’re best served with salad and home-made sweet chilli sauce.

Ingredients

Quantity	Ingredient
100g	gluten-free bread crumbs, for coating
2 1/2 tablespoons	coconut oil
or	grapeseed oil, for frying
	fresh herbs, such as thai basil, coriander and mint leaves, to serve
	sliced chilli, lime wedges and spring onions, to serve

‘CRAB’ CAKES

Quantity	Ingredient
1 400 g tin	artichokes, drained and finely chopped, 220 g drained weight
	finely grated zest of 1 lime (kaffir lime zest works great, but normal lime is fine)
55g	besan (chickpea flour)
2-3	spring onions, trimmed and finely chopped
1 tablespoon	finely chopped thai basil
or	basil
1	red chilli, finely chopped
1/2 teaspoon	finely grated fresh ginger
1/2 teaspoon	shop-bought lemongrass paste, optional
2 1/2 tablespoons	finely chopped coriander leaves
2 1/2 tablespoons	vegan mayonnaise
1 teaspoon	tamari
1/2 teaspoon	white miso paste
1/2 teaspoon	wakame, kelp or nori powder, optional

Method

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 4.5 cm 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.