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main dish, 20min
Vegan crab cakes
These delicious vegan crab cakes are the perfect snack during a movie night, a good alternative to the traditional hamburger or a great side dish with a rice table or a buddha bowl. The sriracha mayonnaise provides an extra kick in terms of taste and completes this dish!
Ingredients
For 6-8 crab cakes:
- Koh Thai young jackfruit: 2 cans
- Broken linseed: 2 tl
- Mustard: 1 tl
- Cajun spices: 4 tl
- Soy sauce: 1 tl
- Panko: 4 el
- Garlic: 2 cloves
- Lime: 1
- Cilantro: a handfull
Preparation method:
Step 1: Start by making a ‘flax egg’ (aka a natural binder): mix 2 tsp crushed linseed with 6 tsp water, let it stand for 10 minutes and it’s ready to use.
Step 2: Add all the (fresh) herbs, mustard and soy sauce together in a bowl and mix well. Drain the jackfruit and pulse briefly in the blender until it has a crumbly consistently. Add the jackfruit along with the flax eggs and panko until it forms a solid whole.
Step 3: Form about 6-8 burgers from the jackfruit mixture and sprinkle with the lime juice.
Step 4: Heat up a pan on the stove with 3 tbsp oil. Add the burgers and cook for 5-7 minutes per side (or until the burger turns golden brown).
Step 5: Serve the burgers with sriracha mayonnaise dipping sauce, lime wedges and a little coriander.