"Don't be crabby" cakes

Recipe from: 18 November 2015
recipe, bake,light meals

Ingredients 11
Servings 4
Time 00:15

Ingredients

  • 450
    g
    extra-firm tofu
  • 2
    Tbs
    ground flax seed
  • 6
    Tbs
    warm water
  • 1/2
    cup
    plant-based mayonnaise
  • 1-2
    tsp
    Dijon mustard
  • 2-3
    Tbs
    fresh, minced herbs (rosemary, sage and/or parsley)
  • 2
    cloves
    of garlic, minced
  • 1
    small green bell pepper, minced
  • 1
    medium onion, chopped finely
  • Hot sauce to taste
  • 1/2
    cup
    panko or regular breadcrumbs
 

Method

00:30
 

Preheat oven to 200ºC.

Drain the water from the tofu and freeze it overnight or longer, then thaw it in the refrigerator until you are ready to use it. Coarsely grate ¾ of the block of tofu, and dice the rest of it fine.

In a cup or small bowl, mix together the ground flax seed and water, then let it sit for 5-10 minutes or until thickened.

Place all of the thawed tofu in a bowl.  Use your hands to gently combine tofu with the remaining ingredients except the breadcrumbs.

Shape into patties (about 1/4-1/3 cup each) and place onto a greased baking tray.  Sprinkle the top of the patties with the breadcrumbs. Bake in the pre-heated oven for 20-30 minutes or until golden brown.  Serve with your favorite dipping sauce.

Serving suggestion:
Try serving these cakes with one or more of the following sauces:
Tahini sauce
Piquant sauce
Homemade tartar sauce
Quick tartar sauce

Reprinted with permission of Marjorie Sheaff.

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Read more on: recipe  |  bake  |  light meals
 

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