Friday, January 11, 2013

Tempeh Avocado Nori Cakes

There are so many vegan crab cake recipes out there.  Sadly, I've never attempted any of them. Shameful. Instead, I've relied on the frozen vegan crab cakes made by Sophie's Kitchen.  I also love the crab cake sandwich at the Veggie Grill. Both versions are sooooo good and taste eerily like the real thing.  But I had an epiphany today:  I'm going to invent my own vegan crab cakes!

So, long story short, that didn't happen today.  Instead, I ended up making this delicious alternative.  If you love tempeh and avocado, these were made for you.  And if you hate tempeh and avocado, these were made for you in the hopes that you'll have a change of heart.  :)

Makes 4 cakes

1 8 oz. package of tempeh
1 ripe avocado
1/2 cup shredded nori seaweed (it's called 'kizami nori' and looks like this)
1 cup panko bread crumbs
Salt and pepper, to taste
1/4 cup extra virgin olive oil, for frying
  1. In a medium bowl, mash the tempeh and avocado together until well combined. (If it looks too wet, add a few tablespoons of bread crumbs)
  2. Fold in the shredded nori. Season with salt and pepper, to taste. 
  3. Place the bread crumbs in a shallow bowl. 
  4. Form the tempeh mixture into 4 patties (or more, if you want smaller cakes). Dip each patty in the bread crumbs, covering each side well. Set aside.
  5. Heat the oil in a frying pan over medium/high heat.
  6. Fry the patties until golden brown on both sides. Drain on a paper towel and serve immediately with your favorite sauce. (like Sriracha mayo!)

In this recipe, the avocado added wonderful flavor and also served as a natural binder.  I was tempted to make an avocado sauce to go with these, but thought it would be overkill.  But then again, avocados are pure awesome, so I'm sure it would've been okay.  :)  Sriracha mayo went great with these and also provided a nice color contrast.

So, I didn't end up formulating the world's greatest vegan crab cake today, but these were super yummy and super easy to make with just four ingredients.  I've said it before and I'll say it again:  avocados can do it all.  :)