Thai Style Vegan Crab Cakes

By Ellie

8 Person

35 Minutes

97 Calories

Leave the cute little crabs where they belong and make these Thai Style Vegan Crab Cakes instead. Tender, moist, packed with flavor & subtly 'fishy', they are so like the real deal! And they are really easy to make!

Ingredients

2 tbsp. oil for pan frying , optional
salt , to taste
pepper , to taste
100g / ¾ cup canned artichoke hearts , drained
1 x 398 gram can hearts of palm, drained , the long tubular shaped ones work best. (drained weight is about 200 g)
4 sheets nori
4 tbsp. Thai Red Curry Paste
1 tbsp. Tamari , or soy sauce
1½ inch knob of fresh ginger
1 lime , zest and juice
7-8 individual / 1 bunch green onions
600g / 4 cups diced or about 4 medium potatoes

Method

01

Peel and cube the potatoes then add them to a pan. Cover with water and boil until fork tender and mashable but not too soft, then drain, mash and set aside.
02

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.
03

Drain the hearts of palm really, really well, and either grates them, or shred them with a fork, then drain the artichokes and roughly chop. Be sure to drain them thoroughly and give the artichokes a little squeeze to get any residual liquid out of them.
04

Once the potatoes have cooled enough to handle, add the pasta 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.
05

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.
06

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 won't 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.
07

To griddle: Warm your griddle to medium-high heat. When hot carefully place the crab cakes on the griddle and cook for 4-5 minutes each side.
08

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

Related Tags

Thai Style Vegan Crab Cakes

4.3

( By Ellie )

01 Information

Grade easy
Serving 8 servings
Calorie 97 Kcal
Prep Time 20 Mins
Cook Time 15 Mins
Total Time 35 Mins

02 Ingredients

2 tbsp. oil for pan frying , optional

salt , to taste

pepper , to taste

100g / ¾ cup canned artichoke hearts , drained

1 x 398 gram can hearts of palm, drained , the long tubular shaped ones work best. (drained weight is about 200 g)

4 sheets nori

4 tbsp. Thai Red Curry Paste

1 tbsp. Tamari , or soy sauce

1½ inch knob of fresh ginger

1 lime , zest and juice

7-8 individual / 1 bunch green onions

600g / 4 cups diced or about 4 medium potatoes

03 Method

Step 1

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

Step 2

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.

Step 3

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

Step 4

Once the potatoes have cooled enough to handle, add the pasta 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.

Step 5

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.

Step 6

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 won't 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.

Step 7

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

Step 8

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

04 Author