Vegan Artichoke Cakes with Homemade Tartar Sauce
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Vegan Artichoke Cakes with Homemade Tartar Sauce

Author Veg Life Staff

Ingredients

  • OIL FOR COOKING
  • *
  • FOR THE ARTICHOKE CAKES:
  • 1 C canned Artichoke Quarters or Hearts finely chopped (reserve juice)
  • 2 Tbl finely chopped Shallots or Green Onions Scallions
  • 1/4 C finely chopped Celery
  • 1 Tbl of the reserved juice from the Artichokes
  • 1/2 C Ritz Crackers crushed into small pieces
  • 1-1/2 tsp Lemon Juice
  • 1-1/2 tsp Sugar
  • 3/4 tsp Old Bay Seasoning
  • 1/8 tsp Salt
  • 1/8 tsp Pepper
  • 1-1/2 tsp Pimento
  • 1 Tbl freshly chopped Italian Parsley
  • *
  • FOR THE TARTAR SAUCE:
  • 1/4 C Vegan Mayonnaise
  • 1 Tbl Dill Pickles finely chopped
  • 1-1/2 tsp White Wine Vinegar
  • 1-1/2 tsp Capers chopped
  • 1/2 tsp Grainy Mustard
  • Pinch of salt and pepper

Instructions

  • Combine all of the ingredients for the artichoke cakes. Set aside.
  • Preheat a skillet on medium high heat.
  • While the pan is heating, combine all of the ingredients for the tartar sauce. Set aside.
  • Add about 1 Tbl of oil to the hot pan.
  • Create the patties (I used an ice cream scoop to help keep them consistent in size), pressing firmly and then forming into shape.
  • It's important not to flip until they are golden on the first side. They will still be fragile at this point, so take care when turning.
  • Drain on paper towel. They will set up as they cool.
  • Serve with the prepared tartar sauce and a squeeze of fresh lemon.