Plant-Based Seafood Patties are a delicious, healthy twist on traditional seafood cakes, perfect for anyone craving the taste of the sea without the fish. I first came up with this recipe when I wanted to enjoy seafood flavors but was looking for a plant-based option. Plant-Based Seafood Patties are packed with savory ingredients like seaweed, chickpeas, and spices, which create a rich, umami taste. They are light yet filling, offering the perfect balance of flavors and textures, making them a great choice for both lunch and dinner.
A Flavorful Experiment
While experimenting with different plant-based ingredients, I discovered that Plant-Based Seafood Patties don’t need to rely on traditional seafood to bring that ocean-like flavor. The secret lies in using kelp and nori, two types of seaweed that mimic the taste of fish. Once I added them to the patties, the taste reminded me of my favorite seafood dishes. These patties not only satisfy my seafood cravings but also offer the nutrients and benefits of plant-based foods. Each bite gives a perfect blend of plant power and rich seafood flavor.
A Perfect Meal for Everyone
Plant-Based Seafood Patties are more than just a vegetarian alternative—they’re a dish that can be enjoyed by anyone, no matter their dietary preferences. Whether you’re vegan, vegetarian, or simply looking to cut down on meat, these patties fit into every lifestyle. They are easy to make and can be customized to suit any taste. Adding a little lemon zest or a pinch of cayenne pepper can take the flavor to new heights, ensuring that every bite is a unique experience.
The Joy of Cooking Plant-Based Seafood Patties
What I love most about making Plant-Based Seafood Patties is how simple it is to prepare them. With just a few ingredients, I can create a meal that feels indulgent and special. They can be served with a side of roasted vegetables, tossed in a salad, or placed on a sandwich bun. No matter how you enjoy them, these patties are always a hit. The combination of fresh, healthy ingredients and seafood-like flavors makes Plant-Based Seafood Patties a dish I’m proud to share with family and friends.
Table of Contents
Chef’s Notes- Plant-Based Seafood Patties
- Tofu Preparation: Always use firm or extra-firm tofu for the best texture. Pressing the tofu is crucial to remove excess water, allowing the marinade to penetrate deeply. A tofu press or heavy objects wrapped in a clean towel work well.
- Scoring Tofu: The crosshatch pattern allows the marinade to seep into the tofu, intensifying the flavor. Use a sharp knife and gentle pressure to avoid cutting through.
- Marination Time: For optimal results, marinate the tofu overnight. This ensures the tofu absorbs maximum flavor. If you’re short on time, aim for at least 6 hours.
- Blending the Sauce: Soaking cashews beforehand is key for a creamy sauce. Use a high-speed blender to ensure a silky texture. If your blender isn’t strong, soak the cashews in hot water for 30 minutes.
- Cooking Tips: Baking the tofu at high heat ensures a crisp exterior while keeping the inside tender. Flipping the tofu midway through baking ensures even cooking.
- Presentation: Arrange the tofu on a plate and drizzle with sauce just before serving. Garnish with fresh herbs for a pop of color and added freshness.
- Optional Enhancements: Add a sprinkle of smoked paprika or cayenne for a smoky or spicy twist. Consider pairing with steamed greens or roasted vegetables to complete the meal.
Plant-Based Seafood Patties
Dive into the delightful world of plant-based cuisine with these Delicious Vegan Crab Cakes! Perfectly crispy on the outside and wonderfully moist inside, they make a versatile addition to any meal. Whether you’re serving them as an appetizer, a hearty main course, or a tasty side dish, these patties are sure to impress. Crafted with wholesome ingredients and bursting with flavor, they’re a must-try for anyone seeking a healthy, affordable, and customizable recipe. Get ready to enjoy a culinary masterpiece that’s as satisfying as it is delicious!
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Ingredients
- Base Ingredients
2 cups chickpeas drained and rinsed (reserve liquid)
2 cans (14 oz each) hearts of palm rinsed, drained, and halved lengthwise
- Binding Mixture
4 tablespoons chickpea liquid reserved from rinsing
1/4 cup plant-based mayonnaise
1 tsp vegan Worcestershire alternative
1 tsp fresh lemon juice adjust as needed
1 tsp Dijon mustard
- Flavor Enhancers
1/2 cup thinly sliced green onions
2 tsp kelp granules or substitute with dulse flakes
1 tbsp dried parsley
1 1/2 tsp Old Bay seasoning or preferred seafood spice
1/2 tsp sea salt to taste
1 tsp granulated garlic
- Coating
1 cup breadcrumbs (panko preferred) plus extra for coating
- Cooking
1/4 cup preferred cooking oil divided
- Alternative Ingredients:
Chickpeas: Cannellini beans or black beans can replace chickpeas for different textures.
Hearts of Palm: Use artichoke hearts or shredded jackfruit as a substitute for a similar flaky texture.
Vegan Worcestershire Sauce: Tamari or soy sauce can be used if vegan Worcestershire is unavailable.
Kelp Granules: Substitute with dulse flakes dulse granules, or omit entirely for a less oceanic flavor.
Vegan Mayonnaise: Regular low-sodium mayonnaise or vegan sour cream can be used as alternatives.
Breadcrumbs: Gluten-free breadcrumbs or crushed cornflakes can replace regular breadcrumbs for gluten-free options.
Directions
- Prepare the Base: In a food processor, combine chickpeas and hearts of palm. Pulse briefly until mixture resembles a crab-like texture, ensuring it remains slightly chunky. Alternatively, manually shred with a fork for a similar consistency. Set the mixture aside for later use.
- Mix the Binding Ingredients: In a large mixing bowl, vigorously whisk the reserved chickpea liquid until frothy. Incorporate the plant-based mayonnaise, lemon juice, vegan Worcestershire alternative, Dijon mustard, and all dry seasonings. Blend thoroughly to ensure a uniform mixture.
- Combine All Components: Gently fold in the breadcrumbs, sliced green onions, and the prepared chickpea and hearts of palm mixture into the binding mixture. Ensure even distribution without overmixing. Taste and adjust seasoning as necessary. Place the mixture in the freezer for 20 minutes to help it firm up, making it easier to handle.
- Form and Coat Patties: Spread breadcrumbs on a shallow plate for coating. Remove the mixture from the freezer. Take approximately 1/4 cup of the mixture, shape into a ball, and then flatten into a patty. Dredge each patty in breadcrumbs, ensuring both sides are evenly coated. Repeat until all mixture is used.
- Cook the Patties: Heat a large skillet over medium heat for about 2-3 minutes. Add 2 tablespoons of cooking oil, allowing it to shimmer. Carefully place 4-5 patties in the skillet without overcrowding. Fry each side for 3-4 minutes until golden brown, flipping only once. Transfer cooked patties to a paper towel-lined plate to drain excess oil. Wipe the pan clean and add fresh oil as needed. Continue until all patties are cooked.
- Serve and Enjoy: Arrange the hot vegan crab cakes on a serving dish. Accompany with vegan tartar sauce, a lemon wedge, and a sprinkle of chopped green onions. Serve immediately for the best flavor and texture.
Equipment
- large skillet
- food processor
- mixing bowls
- measuring cups and spoons
- shallow plate
Nutrition Facts
- Calories: 441kcal
- Fat: 13g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 949mg
- Potassium: 350mg
- Carbohydrates: 68g
- Fiber: 9g
- Sugar: 2g
- Protein: 13g
- Vitamin A: 500IU
- Vitamin C: 15mg
- Calcium: 80mg
- Iron: 3mg
FAQ- Plant-Based Seafood Patties
Can I use something other than hearts of palm?
Yes! You can substitute artichoke hearts, shredded jackfruit, or even tofu for a similar texture and flavor. Hearts of palm give it that “flaky” seafood texture, but there are alternatives you can experiment with.
How do I make this recipe gluten-free?
Simply substitute the regular breadcrumbs with gluten-free breadcrumbs or crushed cornflakes. Make sure the Worcestershire sauce and mayonnaise are also gluten-free.
Can I bake these instead of frying?
Yes! You can bake them for a healthier alternative. Preheat your oven to 375°F (190°C), place the patties on a parchment-lined baking sheet, and bake for about 20-25 minutes, flipping halfway through, until golden and crispy.
Can I freeze these patties before cooking them?
Absolutely! After forming the patties and coating them in breadcrumbs, freeze them on a baking sheet for 1-2 hours. Once frozen, transfer to a freezer bag, and you can store them for up to 3 months. When you’re ready to cook, fry them straight from the freezer.
What can I serve with these patties?
These patties pair wonderfully with a fresh green salad, coleslaw, roasted vegetables, or even as part of a sandwich or taco. They also taste fantastic with a side of vegan tartar sauce and a squeeze of fresh lemon.
