Artichoke Cakes with Vegan Caper Tartar Sauce
Rich and briny artichoke crab-like cakes with vegan caper tartar sauce.
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 minutes
- Yield: 6 cakes 1x
- Category: Appetizer
- Cuisine: Vegan
Ingredients
Scale
For the cakes:
- 1 can artichokes (270g/9.5oz)
- 100g firm tofu
- 1/4 C raw sunflower seeds
- 2 tbsp diced purple onion
- 1 tsp whole grain mustard
- 2 tsp coconut sugar
- 1/2 tsp kelp granules
- 1/2 tsp Old Bay seasoning
- 2 tbsp chickpea flour
- black pepper to taste
- oil for cooking
For vegan caper tartar sauce:
- 1/4 C raw cashews (soaked or boiled for 10 minutes)
- 1/8 C water
- 1/2 tbsp capers
- 1/2 tbsp whole grain mustard
- 1/2 tbsp lemon juice
- 1 tsp diced purple onion
- pinch of salt
- black pepper to taste
Instructions
- To make vegan caper tartar sauce blitz all ingredients in a high-speed blender until smooth. Put in a fridge to set.
- Meanwhile pulse sunflower seeds in food processor into crumbs. Add tofu, onion, mustard, coconut sugar, kelp granules and seasoning. Process until you reach homogeneous consistency.
- Now add artichoke hearts and blend again. Do not overmix this time, some artichoke chunks are fine for texture.
- Stir in chickpea flour and form the cakes.
- Heat oil in a pan over medium heat.
- Fry the cakes for couple of minutes on each side until golden brown.
- Serve with a dollop of tartar sauce.
Notes
Nutrition facts include the sauce.
Nutrition
- Serving Size: 2 cakes
- Calories: 198
- Sugar: 5.1g
- Sodium: 465mg
- Fat: 12.3g
- Saturated Fat: 1.8g
- Carbohydrates: 15.9g
- Fiber: 3.1g
- Protein: 7.4g
- Cholesterol: 0mg