Caption of Vegan Cake. Image by Edward Daniel (c).

Vegan Crab Cakes makes a tasty morsel and accompaniment to any meal to impress. I love this dish because of the differing and umami flavours that combine together; sweet, sour, salty, bitter and umami. I use an air fryer to give these cakes a slightly drier texture in the centre – this to me is the essence of a crab cake, a cake which has consistency. It is possible to fry or bake, if you don’t have an air fryer, but you will get a softer centre. I serve these with my vegan tartar sauce recipe which is found here. This recipe is also gluten-free.

Caption of Vegan Cake. Image by Edward Daniel (c).
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Serves: 10 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 600g potatoes mashed
  • 250g maitake mushrooms, chopped
  • 2 spring onions, chopped finely
  • 1tbs capers, chopped
  • ½ lime, juice
  • ½tsp cayenne pepper
  • ½tsp sweet paprika
  • ½tsp white pepper
  • Few sprigs of Parsley, chopped
  • 100g buckwheat groats
  • 25g flaxseeds
  • 1tbs bladder wrack, ground (or nori/laver)
  • Oil for sealing

Instructions

  1. Boil, cook and mash the potatoes. Set to one side.
  2. Chop the maitake mushrooms, spring onions and capers and place in a large mixing bowl. Add in the lime juice, cayenne, sweet paprika and white pepper.  Stir and add in the chopped parsley. Then add in the mashed potatoes.
  3. Grind the buckwheat groats and flaxseeds and mix well into the mixture. Add in the bladder wrack. Set to one side for about 20 minutes.
  4. Have a bowl to one side with lukewarm water to dip your hands into now and again.
  5. Line a tray with parchment paper.
  6. Take a small handful of the mixture make into a round circle to form a cake. Place on the parchment paper. Keep repeating till you use up the mixture.
  7. Warm some oil in a frying pan, sauté the cakes for about a minute and return to the tray.
  8. Cook the crab cakes in an air fryer at 185 degrees Celsius for 10 minutes, in batches.
  9. Serve with vegan tartar sauce.

Notes

By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".

 

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