This recipe is from Vegan Comfort Food, I made a couple minor changes. These are so good and I have to say better than crab cakes. Serve with a little jalapeño aioli for perfection!
- 2 tbsp marinated artichoke liquid
- 2 c drained marinated artichoke hearts
- 1/4 c shallot
- 1/2 c celery
- 1 tsp lemon juice
- 1/2 c chickpea flour
- 1 tbsp old bay
- 1/4 tsp salt
- 1/4 tsp pepper
Combine all the ingredients in a food processor and pulse to combine, you want all ingredients about the same size and chopped fine. Chill for at least 30 min.
Jalapeño Line Aioli
- 1 c vegan mayo
- 1/4 c pickled jalapeño
- Zest and juice of one lime
- 1/4 tsp chili powder
Place in a mini processor and process till smooth. Chill to ready to use.
- Olive or grape seed oil for frying
- 1/4 c chickpea flour
- 1 c panko
Place chickpea flour and panko in separate bowls. Scoop 1/4 c of the minute, form into a party, gently place in chickpea flour and coat all sides. Place in breadcrumbs and coat all over, set aside and repeat.
Heat a large pan over medium heat and add 2 tbsps oil, swirl pan to coat. Cook cakes 4 – 5 per side until golden on each side.
Serves with jalapeño aioli.
Makes about 10 cakes.