Before we returned home, I had already found Blossom's cape cod cake recipe and bought the essential groceries. The next day, we made them! They were well worth the effort and as good as the restaurant version.
Ingredients
- 1/4 cup arame or hijiki seaweed (I bought arame at Wholefoods NYC)
- 1 cup apple juice (I had apple-grape on hand. It worked just fine)
- 1/4 cup ginger, chopped
- 2 cloves garlic, chopped
- 1 pound extra firm organic tofu, hand crushed
- 1/2 cup onion, diced
- 1/2 cup red pepper, diced
- 1/4 cup celery, diced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoon paprika
- 2 teaspoon salt
- Black pepper, pinch
- 1/2 cup vegan mayonnaise (vegan chipotle aioli gives it a nice kick. Plain mayo doesn't work as well)
- 2 TB yellow mustard
- 1 cup gluten-free breadcrumbs, plus extra for coating patties (original called for panko. I've tried it with panko and a GF version. Panko is better).
Instructions
- Preheat oven to 350 degrees.
- Soak arame for 5 minutes (or hijiki for 10 minutes) in apple juice, ginger, garlic.
- Combine all ingredients together and mix well.
- Form into small patties or bite-sized balls and coat with additional breadcrumbs. Patties fall apart a bit so the "minis" are a great alternative.
- Bake for 20-25 minutes, turning once to lightly brown both sides. As always, my oven took longer.
- You can also pan-fry them in a tiny bit of olive oil to give them an extra crispy coating. Highly recommended if you can handle a little extra oil.
Makes 10-15 small patties
I didn't make the Vegan Tartar Sauce but here is the recipe:
- 1 cup vegan mayonnaise
- 1/4 cup capers 2 small dill pickles, finely chopped
- 2 tablespoons lemon juice
- 1 tablespoon sugar
- Black pepper, pinch
Blend all ingredients together and serve.
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