Pea & Artichoke "Crab" Cakes
Servings: 8 cakes (or 16 mini 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.
Notes
Artichoke hearts: Any shape of artichoke hearts will work so feel free to choose whole, halved or quartered. You may just have to pulse a few extra times depending on the size. Choose artichokes packed in water not oil. Marinated artichoke hearts will add a different flavor profile.
Panko Breadcrumbs: Read your ingredients as not all breadcrumbs are vegan.
Store any leftovers in the refrigerator for 1-2 days.
Enjoy!