Thursday, July 19, 2012

Vegan Crab Cakes ( Seaside Patties)

Delicious, filling and perfect texture

Comprised of Small White Lentils(URAD DAL)-3/4 and 1/2 Cashews, soaked and ground with s blade in a food processor.
+ Celery,Green Onion, Pimento,Dill, Parsley, Dill,Dijon Mustard,
Lemon Juice, Old Bay Seasoning,

Formed into patties and breaded with PANKO.

TIPS :Rinse White Lentils several x's,
soak for 4+ hours/or overnight in frig
Refresh soaking water a few x's.
Rinse again several x, drain well

Process with s blade adding small amounts of stock just to achieve a thick paste.
Add soaked,processed Cashews (I used 2 TBSP to 1 1/2 C Lentils)
Place in a bowl add chopped vegetables and spices.
Form, bread, fry in hot oil or bake at 350 until browned.

Serve with a Vegan Parsley Horseradish Sauce, Green Vegan Caesar or
or perhaps Vegan Remoulade.

This also made fantastic Indian Style Appetizers
complete with Mustard Seeds, Cilantro, Indian Spices, diced Serrano Pepper

Sauces:As of late I create sauces using Beans and Almonds for a base.
My Green Vegan Caesar I use 2/3 soaked Slivered Almonds(2 hours)
+ 1/3 Vegan Cannelini Beans (canned+rinsed)
As not use load of oil to smooth I always have Vegan Stock
ready for such in a squeeze bottle in the cooler.

These store well for up to 3-4 days.

Great as Sandwich Pattie on a V-8 BUN
a sandwich we used to call 'OFF THE HOOK'.

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