Vegan Crab Cakes
Servings: 8 cakes
Print Recipe
Ingredients
- 2 cups grated zucchini
- 1 cup bread crumbs
- 1 tablespoon baking soda
- 1/2 teaspoon celery seed
- 1/4 teaspoon freshly ground pepper
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1/8 teaspoon allspice
- 1/8 teaspoon ginger
- 1/4 teaspoon paprika
- Dash of red pepper flakes
- 1/4 cup silken tofu
- 1 1/2 tablespoon vegan mayonnaise
- 1 1/2 tablespoon lemon juice
- 1 1/2 tablespoon Dijon mustard or 1 tsp hot mustard
- 1 teaspoon corn or potato starch
- 1 vegan egg preferably 1 tablespoon chia seed in 3 tablespoons water
- 1/4 cup fresh parsley chopped
- 1 vegan egg to coat
- 1/4 cup cornstarch to coat
- Organic canola oil for frying
Instructions
- Place the grated zucchini in a colander and sprinkle with 1 tablespoon baking soda. Let sit for 1-2 hours.
- After it has sit, place in a colander and rinse very well to remove the baking soda and then wring it out with your hands to remove the excess water. Rinse and wring out until all water and baking soda is gone. Place in a clean bowl and set aside.
- In a separate large bowl combine the bread crumbs and the spices. Stir well to mix
- In a small bowl combine the tofu, mayonnaise, lemon juice, mustard, potato starch and parsley. Beat or whisk until smooth. Add to the bread crumb mixture.
- Add the zucchini to the bread crumbs mixture. Stir well until all the ingredients are thoroughly mixed. Mixture should be moist but not liquidy and should stick together when pressed.
- Divide the mixture into 8 small cake shapes. Scoop them out onto a plate and them press them down and shape with into small cakes. I use a 1/3 cup measuring cup and then a 2 1/2 inch biscuit cutter to shape them, but you can do so with your fingers as well.
- Place 1 vegan chia egg and 1/4 cup cornstarch in two separate bowls. Brush each side of the cakes first with the vegan egg and then the corn starch mixture until both sides are coated.
- In a wok or skillet, heat a quarter inch of oil over medium high heat. When oil is hot fry the cakes for a few minutes (1-2 minutes per side) or until cakes are nicely browned.
- Remove from heat and let sit on a clean tea towel or paper towels to absorb excess oil. Pat the tops of the cakes gently as well.
- Serve hot, with lemon wedges, red pepper mayonnaise or tartar sauce.