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"Don't be crabby" cakes

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

Ingredients 11
Servings 4
Time 00:15


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



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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