Artichoke Cakes

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!

Artichoke cakes:

  • 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.

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