Artichoke Cakes with Vegan Caper Tartar Sauce

Anastasia

5 years ago

Something for fans of everything rich and savory. These crab-like artichoke cakes are full of flavor, rich, filling and briny. The vegan caper tartar sauce is fresh, crisp and creamy.

Initially I made twice more of the sauce and it was overwhelming. The artichoke cakes are fluffy and moist and don’t require pretty much anything else. You can add some chopped fresh dill and cucumber if you have on hand.

Thanks to tofu and a bit of chickpea flour it’s very easy to form the cakes and they don’t fall apart on a skillet. And the texture is just amazing!

To make vegan caper tartar sauce blitz all ingredients in a high-speed blender until smooth. Put in a fridge to set.

Meanwhile pulse sunflower seeds in food processor into crumbs. Add tofu, onion, mustard, coconut sugar, kelp granules and seasoning. Process until you reach homogeneous consistency. Now add artichoke hearts and blend again. Do not overmix this time, some artichoke chunks are fine for texture.

Stir in chickpea flour and form the cakes.

Heat oil in a pan over medium heat.

Fry the cakes for couple of minutes on each side until golden brown.

Serve with a dollop of tartar sauce.

Artichoke Cakes with Vegan Caper Tartar Sauce

Rich and briny artichoke crab-like cakes with vegan caper tartar sauce.

Author: Anastasia
Prep Time: 10 min
Cook Time: 10 min
Total Time: 20 minutes
Yield: 6 cakes
Category: Appetizer
Cuisine: Vegan

Ingredients

For the cakes:

1 can artichokes (270g/9.5oz)
100g firm tofu
1/4 C raw sunflower seeds
2 tbsp diced purple onion
1 tsp whole grain mustard
2 tsp coconut sugar
1/2 tsp kelp granules
1/2 tsp Old Bay seasoning
2 tbsp chickpea flour
black pepper to taste
oil for cooking

For vegan caper tartar sauce:

1/4 C raw cashews (soaked or boiled for 10 minutes)
1/8 C water
1/2 tbsp capers
1/2 tbsp whole grain mustard
1/2 tbsp lemon juice
1 tsp diced purple onion
pinch of salt
black pepper to taste

Instructions

To make vegan caper tartar sauce blitz all ingredients in a high-speed blender until smooth. Put in a fridge to set.
Meanwhile pulse sunflower seeds in food processor into crumbs. Add tofu, onion, mustard, coconut sugar, kelp granules and seasoning. Process until you reach homogeneous consistency.
Now add artichoke hearts and blend again. Do not overmix this time, some artichoke chunks are fine for texture.
Stir in chickpea flour and form the cakes.
Heat oil in a pan over medium heat.
Fry the cakes for couple of minutes on each side until golden brown.
Serve with a dollop of tartar sauce.