Let’s make some good use out of that bag of frozen peas sitting in the back of your freezer and make these quick & easy Pea & Artichoke “Crab” Cakes. Don’t underestimate the power of the frozen veggie. It is convenient, accessible, picked at peak freshness, and maybe the ultimate bullet point in the pro column…it lasts forever!
Does it sound a little weird to put peas in a crab cake? Maybe to some, but have you ever had mushy peas? It’s a traditional British dish commonly served alongside fish and chips. Still sound weird? Well, since this is vegan it isn’t actually crab meat, but artichoke hearts instead. Am I starting to peak your interest?
When making these Pea & Artichoke “Crab” Cakes you may want to increase the protein ratio. I snuck in some quinoa to add both fiber and protein, plus it helps to bind the ingredients together. The other key ingredients are of course peas and artichoke hearts, but there is also panko breadcrumbs and green onions.
To boost flavor even more you’ll want to make the ginger aioli to serve dolloped on top. Just a bit of ginger, sesame oil and rice wine vinegar blended with a creamy vegan yogurt works perfectly with these crispy little fritters.
The inspiration for this dish comes from a recipe found on Eating Well. The version they feature is not plant based, but with the quick and easy swaps you see here in this recipe it allows you to make their delicious inspiration 100% vegan.
You might want to check out these other recipes as well…
Pea & Artichoke “Crab” Cakes
Ingredients
- 1 cup frozen peas, thawed
- 1 cup artichoke hearts
- 3/4 cup panko breadcrumbs
- 1 tbsp tapioca flour
- 2 green onions (plus additional for garnish)
- 2 tbsp neutral cooking oil (avocado, vegetable, olive oil)
Ginger Yogurt Aioli
- 1/2 cup vegan plain yogurt
- 1 tsp fresh ginger, minced sub 1/2 tsp ground ginger
- 1 tsp sesame oil
- 1 tsp rice wine vinegar
Instructions
- Whisk together all the aioli ingredients & set aside.
- Drain the artichoke hearts & add to a food processor. Pulse 6-8 times until the artichoke breaks up to resemble pieces of crab.
- Roughly chop the thawed peas. Slice the green onions.
- To a bowl add the artichoke hearts, thawed peas, panko breadcrumbs, tapioca flour, sliced green onions & 1-2 tsp of the prepared aioli. Stir to combine.
- Scoop the mixture out into desired cake size & form into patties and place on a tray that will fit in your freezer or refrigerator. Chill the formed patties for at least 15 minutes.
- To a non-stick pan add the cooking oil over medium high heat. Add the patties to the heated oil and cook for 2-3 minutes per side until they turn a golden brown.
- Serve with a dollop of aioli & garnish of green onions.
