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Vegan “crab” cakes

By Abigail Donnelly
4 - 8
Easy
15 minutes
10 - 20 minutes

Ingredients

  • 500 g potatoes, peeled, cooked and mashed
  • 1 t garlic, crushed
  • 1 t salt
  • 200 g cabbage, shredded
  • 1 stick celery, thinly sliced
  • 3 spring onions, thinly sliced
  • 1 chilli, finely chopped
  • 1/2 t ground cumin
  • 1/2 t ground coriander
  • 1/2 t onion powder
  • 1 T Dijon mustard
  • 2 T coriander, chopped
  • 1 lime, zested
  • 200 g desiccated coconut
  • 2 cups rice milk
  • sunflower oil, for shallow-frying

Method

1. Mix all the ingredients except the coconut, rice milk and flour. Shape into patties.

2. Brush with rice milk and coat with the coconut. Shallow-fry in batches until golden and crispy.

Find more vegan recipes here.