Okay – This comes from page 196 of the FANTASTIC book: Totally Vegetarian by Toni Fiore… if you don’t own it, buy it! You can find it in my “Favorite things” on the site. <\/p>\n
I’m copying it intact from her amazing book. I have made this… and it is FANTASTIC! AMAZING! GREAT! YUM!!<\/p>\n
From Her Notes: AFTER A VISIT to Baltimore, where I was unsuccessful in tracking down a vegetarian alternative to those famous Maryland crab cakes, I developed this version. The replicate the flavors and textures of traditional seafood-based croquettes quite well. Serve with a side of oven fries. <\/p>\n
Ingredients
\n3 tsp canola or other veg oil
\n1\/2 cup minced celery
\n1\/3 cup minced carrot
\n1\/2 small green or red bell pepper, minced
\n1\/2 onion, minced
\n1\/4 cup chopped parsley
\nOne 14 oz pkg firm tofu, drained and pressed dry
\n5 slices whole wheat bread, toasted and processed into fine crumbs
\n1 cup panko (Japanese bread crumbs)
\n1\/2 cup regular or vegan mayo
\n1 sheet nori seaweed, chopped into flakes (Note – I mix with toast to make breadcrumbs… works great)
\n1 tblsp Old Bay seasoning
\n2 tsp dry mustard
\n1 tsp fine sea salt
\nwedges of fresh lemon, for squeezing
\nWasabi Mayo (4 oz reg or vegan mayo, 1 to 2 tsp wassabi powder, 1 tbsp dairy or soy milk… blend together)<\/p>\n
1. Heat 1 tsp of the oil in a skillet over medium heat. Add the celery, onion, carrot, pepper, and parsley and saute until softened but still firm. Process the tofu in a food processor until the consistency of cottage cheese; do not puree. In a large bowl, combine the sauteed vegetables, tofu, half of the bread crumbs, the mayo, seaweed, Old Bay, mustard, and salt and mix very well. Add the remaining crumbs a little at a time, until the mixture is easy to shape into patties. <\/p>\n
2. Using a 1\/3 cup measure, shape the mixture into ten 1\/2 inch thick cakes. Spread the panko on a plate. Carefully dredge the cakes in the panko to coat. These patties are delicate and must be handled gently to avoid having them crumble.<\/p>\n
3. Heat the remaining 2 teaspoons oil in a nonstick skillet over medium heat. In batches, gently place the cakes in the hot oil and cook on one side, without fussing with them, until they’re golden brown and move easily when you shake the pan, 5 to 8 minutes. With a spatula, gently flip the cakes and cook until golden brown on the other side. Serve hot with wedges of fresh lemon and the Wasabi Mayo. <\/p>\n
THESE ARE AMAZING… TRY THEM as SOON as you can. <\/p>\n
Best!<\/p>\n","protected":false},"excerpt":{"rendered":"
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