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


Sun Dried Tomatoes Pasta by Spero Foods

DO ITTT

  1. PREHEAT oven to 400°F.
  2. 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.
  3. SAUTÉ the onions, carrots and celeries till soft.
  4. MASH chickpeas with a potato masher, combine with all the veggies and rest of the ingredients, shape into patties.
  5. BRUSH on a little oil, bake for 15 minutes, flip halfway.

TARTAR SAUCE
  1. WHISK the cream cheese, plant milk, mustard, and lemon juice together until smooth.
  2. MIX in the chopped dill and capers.

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