“Crabbiless” Crab Cakes

“Crabbiless” Crab Cakes

This recipe was introduced to me by my friend, Elizabeth, who creates and writes her food blog: Elizabeth’s Little Vegan Kitchen. Together with her husband, Christopher, they came up with this recipe and I think it’s absolutely delicious! I made the burgers last week as per Elizabeth’s instructions, however, I made them into small patties to be stuffed into pitas, because I had some on hand. They turned out really well, yet, as I do with new recipes, I had in mind a couple of changes to suit my tastebuds. A friend who came over to taste-test, agreed that a handful of coriander and a squeeze of lime would enhance the flavours even more. I wanted to add some texture and brought toasted chopped cashews in as a garnish. Along with the alfalfa sprouts, I made a drizzle of 3 Tbsp vegan mayo + 1 Tbsp Dijon. Finally, I made mine gluten free by using quinoa flakes.

The recipe is really easy to pull together and cooks up in no time. These can be served as a burger on a bun, small patties in a pita, or as the main part of your meal with some salad or veg on the side. A quinoa/bean salad, or coconut rice, could also go along well here. If you’re looking to try a new vegan burger, this holds together well and has a great texture once it’s cooked up, however, I wouldn’t recommend it for the barbeque as I think it may slip through the grill.

Spring is in the air, and I can see this as a great addition to your picnic!

Thanks, Elizabeth 🙂

You will need:

  • 2 cups finely grated zucchini
  • 1 cup quinoa flakes or finely ground oatmeal
  • 1 cup finely grated vegan “cheese”
  • 1/2 cup finely chopped red onion
  • 1/4 cup ground flax seed
  • 1/2 cup finely grated firm tofu
  • 1/3 cup chopped coriander
  • 2 Tbsp vegan mayo
  • 1 Tbsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • salt and pepper to taste
  • 1-2 Tbsp vegetable or coconut oil for frying
  • handful of toasted, chopped cashews for garnish
  • lime wedges for another layer of flavour
  • enough alfalfa sprouts and pita, per person

Directions

  1.  From zucchini to salt and pepper, combine everything in a bowl.
  2.  Form into patties – large for burgers, smaller ones if you want to stuff them into a pita. Let    these rest about 20 minutes in the fridge so they have time to set before frying.
  3.  On medium, heat the oil in a large frying pan and add the patties. Do not crowd the pan or  they’ll be a challenge to flip! Cook for 3-4 minutes per side, and serve.
  4.  Garnish with alfalfa sprouts, toasted chopped cashews, and a squeeze of fresh lime!

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