Make the most of the fall harvest with this sweet potato “crab” cake recipe. Though sweet potatoes are available year-round, they are at their sweetest in the fall and winter.
The mild sweet potato flavor and cayenne kick complement the “crab” flavor in these hearty cakes. You may be asking yourself how it is possible to make a vegan “crab” cake taste crab-like. Well, it ‘s amazing how well hearts of palm can mimic the texture of fresh crab meat and how sea kelp seasoning, dulse flakes, Old Bay seasoning, and ume plum vinegar can add flavors reminiscent of seafood in this recipe. Served with a slightly spiced aioli, these sweet potato “crab” cakes are every bit enjoyable. When serving this as a main course, I suggest serving with a big kale salad. Enjoy!
Sweet Potato “Crab” Cakes
Servings: 4 servings
Time: 45 minutes
Brief: The mild sweet potato flavor and cayenne kick complement the “crab” flavor in these hearty cakes.
Diet: V, GF, GFV, DF, SF, SRF
½ cup cashews, soaked overnight, rinsed and drained
¼ cup filtered water
1/2 garlic clove
3 tsp nutritional yeast
1/2 tsp Sriracha chili sauce
sea salt to taste, optional
2 ¼ cups sweet potato, diced and cooked
¼ cup jalapeno, finely chopped
¼ cup green bell pepper, finely chopped
15 oz. can hearts of palm, cut into fourths
½ tsp sea kelp delight seasoning or dulse flakes, optional
2 tsp Old Bay seasoning
2 Tbsp chopped parsley
¼ cup plain cashew cream or plain almond yogurt
2 tsp dijon mustard
¼ cup plus 2 Tbsp plain dry gluten-free breadcrumbs plus about ¾ cup for coating
¼ tsp ume plum vinegar
3 dashes cayenne pepper
grapeseed or olive oil for frying, optional
Note: You can also these with gluten-free panko breadcrumbs
2 red bell pepper, optional
1. Soak cashews overnight in filtered water.
2. Make the aoili. Add all the ingredients into a blender and process until smooth. If it is too thick, thin the sauce with filtered water, 1 tablespoon at a time. Taste for seasoning. If you think it needs salt or more heat, simply add sea salt and more Sriracha. Blend once more to give it one last mix. Set sauce aside.
3. In a skillet, add jalapeno pepper, bell pepper and diced sweet potato until crisp-tender for about 5 minutes. If it sticks to the pan, add a little vegetable stock or filtered water.
4. Pour 1 cup of mixture into food processor and pulse until it is a coarse puree.
5. In a large bowl, squeeze hearts of palm to break into shards. Add puree and remaining sautéed vegetables to bowl, along with old bay seasoning, parsley, cashew cream, Dijon mustard, ¼ cup plus 2 Tbsp breadcrumbs, ume plum vinegar and cayenne pepper and stir until thoroughly combined. Taste the mixture, adjust for seasoning, and mix.
6. Line baking sheet with parchment paper or a silpat mat. Place breadcrumbs on a plate.
7. Create ¼ cup patties of the mixture and roll into breadcrumbs to coat. Transfer patties onto the lined baking sheet until they’re ready to be cooked. Makes 9 “crab” cakes.
8. You can either fry or bake these. To bake these, place the “crab” cakes on a baking sheet lined with a silpat mat or parchment paper. Preheat the oven to 400 degrees F. Bake for 30 minutes or until golden brown. At the halfway point, flip the “crab” cakes.
9. Alternatively, you can fry these. Pour 1/8 inch oil in skillet and heat oil on medium heat to 350 degrees F.
10. Fry one side of the cake at a time at about 2 minutes per side or until golden brown. Wipe out skillet and clean oil before frying remaining cakes. Line a plate with paper towels. Place the fried “crab” cakes on the paper towels to drain the oil.
11. Serve hot with aoli and a salad.
12. If you want to make festive Halloween crabs with these cakes, slice red bell peppers into strips and place 3 bell pepper “legs’ on each side. Make crab eyes by adding dots of aoli where the eyes are located.
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