Hi There

I'm Pat! I have been living a vegan lifestyle for a year now. Click 'more' to learn about my story.

Stay Updated with New Recipes
Click a Category Below
Please reload

Recent Posts

December 3, 2019

Please reload

Archive

Vegan Artichoke Cakes with Homemade Tartar Sauce

December 3, 2019

These taste just like crab cakes!!

 

 

 

 

 

 

 

I got this recipe from TheVegLife.com

 

I doubled this recipe

 

Ingredients:

 

Oil for cooking

 

For the Artichoke Cakes:

 

1 Cup canned artichoke quarters or hearts, finely chopped (reserve juice)

2 Tbsp finely chopped shallots or green onions (scallions) (I used the shallots)

1/4 Cup finely chopped celery

1 Tbsp of the reserved juice from the artichokes

1/2 Cup Ritz crackers, crushed into small pieces (I also used gluten free panko for some to be gluten free)

1&1/2 tsp lemon juice

1&1/2 tsp sugar

3/4 tsp Old Bay Seasoning

1/8 tsp salt

1/8 tsp pepper

1 & 1/2 tsp pimento

1 Tbsp freshly chopped Italian parsley

 

For the Tartar Sauce:

 

1/4 Cup vegan mayonnaise

1 Tbsp dill pickles, finely chopped

1&1/2 tsp white wine vinegar

1&1/2 tsp capers, chopped

1/2 tsp grainy mustard

pinch of salt and pepper

 

Directions:

 

1. Combine all of the ingredients for the artichoke cakes, set aside.

 

2. Preheat a skillet on medium high heat.

 

3. While the pan is h eating, combine all of the ingredients for the tartar sauce. Set aside.

 

4. Add about 1 tbsp of oil to the hot pan.

 

5. Create the patties, pressing firmly and then forming into shape.

 

6. It's important not to flip until they are golden on the first side. They will still be fragile at this point, so take care when turning.

 

7. Drain on paper towel. They will set up as the cool.

 

8. Serve with the prepared tartar sauce and a squeeze of fresh lemon.

 

 

 

 

 

 

Share on Facebook
Share on Twitter
Please reload

Please reload

Search By Tags

© 2019 by VEGANIZED MOM. All rights reserved.