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Thai Style Vegan Crab Cakes

Yields8 ServingsPrep Time20 minsCook Time15 minsTotal Time35 mins

 4 cups 4 cups diced or about 4 medium potatoes
 1 bunch green onions
 5 ½ inch knob of fresh ginger
 1 tbsp Tamari , or soy sauce
 4 tbsp Thai Red Curry Paste
 4 sheets nori
 1 can hearts of palm , the long tubular shaped ones work best
 ¾ cup canned artichoke hearts
 salt & Pepper to taste
 2 tbsp oil for pan frying , optional

Peel and cube the potatoes then add them to a pan. Cover with water and boil until fork tender....but not too soft, then drain, mash and set aside.

While the potatoes are boiling, add the green onions, lime juice, lime zest, ginger, tamari and curry paste to a food processor. Break the nori sheets up into manageable pieces and put them in the food processor with the other ingredients. Process until it is a paste. The nori tends to stay a little chunkier than everything else and that is ok.

Drain the hearts of palm really, really well, and either grate them, or shred them with a fork, then drain the artichokes and roughly chop. Be sure to drain them throughly and give the artichokes a little squeeze to get any residual liquid out of them.

Once the potatoes have cooled enough to handle, add the paste and stir through really well so it's evenly distributed then add the shredded hearts of palm and the chopped artichoke and stir through gently.
Form into patties and place them on a tray with some baking parchment as you go. To cook you can either pan-fry them, oven bake or cook them on a griddle. They are best pan-fried as they develop a lovely golden crust.

To pan-fry
Warm a couple tablespoons of oil in a pan over medium high heat. Once really hot add the crab cakes carefully. Leave them well alone for around 4 minutes to allow a thick, golden crust to develop then turn over and do the same on the other side. Remove from the pan and rest them on some kitchen paper to absorb excess oil. Your pan probably wont be big enough to cook them all at once so have the oven on low and pop the cooked ones in there to keep warm while you cook the rest.

To griddle
Warm your griddle to a medium high heat. When hot carefully place the crab cakes on the griddle and cook for 4-5 minutes each side.

To oven bake
Place on a tray on lightly greased baking parchment and bake at 400°F for around 25 minutes. Turn over half way through.

Once shaped into patties the crab cakes can be stored in the fridge for a few days before cooking.
If you have leftovers they reheat really well in the oven.

Recipe Author or Source

Nutrition Facts

Serving Size 1

Servings 8