Vegan “crab” cakes

Vegan “crab” cakes

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  • 4 - 8
  • Easy
  • Vegan recipe collection
  • 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

Cooking Instructions

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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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