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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.