Plant-Based Salmon Cakes with Tartar Sauce - Spero Foods
plant-based salmon cakes with tartar sauce
a delicious plant-based option for the vegan who loves salmon
INGREDIENTS
CRAB CAKES
- CHICKPEAS: 1, 15 oz can
- LION'S MANE MUSHROOM: 8 oz
- CARROTS: 1/4 cup chopped
- CELERY: 2 stalks, chopped
- SWEET ONION: 1/3 cup chopped
- FLEX EGG: 1
- GROUND OATS: 3/4 cup
- OLD BAY SEASONING: 1/2 tsp
- GARLIC POWDER: 1/2 tsp
- ONION POWDER: 1/2 tsp
- COCONUT AMINO: 2 tbsp
- SALT: 1/4 tsp
- BLACK PEPPER: 1/4 tsp
- Spero Cream Cheese: 2 tsp The Smoked, optional
TARTAR SAUCE
- Spero The Original Cream Cheese: 1/2 cup
- CHOPPED FRESH DILL: 1 tbsp
- LEMON JUICE: 1 tbsp
- PLANT MILK OR WATER: 2 tbsp
- CAPERS: 1 tbsp, chopped
- DIJON MUSTARD: 1 tsp
DO ITTT
- PREHEAT oven to 400°F.
- PULL apart lions mane mushroom by hands, heat a drizzle of oil in a frying pan and pan sear the mushroom for 3-4 minutes undisturbed, then flip and cook for another 2-3 minutes, season with the old bay seasoning, set aside.
- SAUTÉ the onions, carrots and celeries till soft.
- MASH chickpeas with a potato masher, combine with all the veggies and rest of the ingredients, shape into patties.
- BRUSH on a little oil, bake for 15 minutes, flip halfway.
TARTAR SAUCE
- WHISK the cream cheese, plant milk, mustard, and lemon juice together until smooth.
- MIX in the chopped dill and capers.