Bliss Bites
7 - 14
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.


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


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


  1. For the ‘crab’ cakes, mix all the ingredients together in a mixing bowl until they’re well combined.
  2. 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.
  3. 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.


  • If artichokes are not drained well, more chickpea (besan) flour may be required.
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