The other night I had a hankering for crab cakes, so I embarked on a quest to create crispy, ocean-flavoured cakes using items I already had. It was a success! A combination of chickpeas, ground almonds and a sheet of nori, among a few other ingredients, combined to make delicious, savoury cakes perfect for entertaining.
1 14 oz can chickpeas, rinsed and drained
1/4 ground almonds
1 slice ancient grains bread, ground to crumbs or about 1/3 cup breadcrumbs
2 teaspoons sesame seeds
1 nori sheets ground in your food processor
2 scallions, sliced
2 tablespoons nutritional yeast
1/4 teaspoon turmeric
1/4 teaspoon ground ginger
2 tablespoons Bragg’s
1 tablespoon almond butter
juice of 1 lemon
a pinch of salt and fresh ground pepper
vegetable oil for frying
In your food processor, pulse the chickpeas to a course meal. Add to a large mixing bowl along with ground almonds, bread crumbs, scallions, sesame seeds, ground nori, nutritional yeast, and spices and mash together with a fork. In a separate smaller bowl whisk together Bragg’s lemon juice and almond butter. Add this the large bowl and combine well till a thick paste comes together.
In a large skillet, line the bottom with vegetable oil, about a centimetre, and heat on medium-high. I made each patty about 1/4 cup each and shaped into an inch thick disc. Fry each side for about 5-7 minutes each. Serve on a bed of pea shoots with your favourite dipping sauce. Makes about six Ocean Cakes. Enjoy!
~The Vegan Project