Vegan Crispy Prawn Cakes
Delight your taste buds with these Vegan Crispy Prawn Cakes—an irresistible plant-based twist on a seafood classic! Featuring young jackfruit and artichoke hearts, these cakes expertly mimic the flaky, tender texture of prawns, while nori sheets infuse them with a delicate ocean-inspired flavor. Bound together with chickpea flour and coated in golden panko breadcrumbs, each cake boasts a perfectly crispy exterior and a moist, flavorful interior. Simple seasonings like garlic powder, paprika, and lemon juice elevate the flavor, while a quick pan-fry ensures a satisfying crunch. Ready in just 35 minutes, this easy vegan recipe is ideal for appetizers, dinners, or party platters. Serve them warm with vegan dipping sauce or a zesty squeeze of lemon for a dish that's sure to impress. Perfect for anyone exploring meatless options or craving indulgent vegan seafood bites!
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Ingredients
- 400 g Canned young jackfruit
- 200 g Canned artichoke hearts
- 1 sheet Nori sheets
- 60 g Chickpea flour
- 120 g Panko breadcrumbs
- 60 g Vegan mayonnaise
- 15 ml Lemon juice
- 15 ml Soy sauce or tamari
- 1 tsp Garlic powder
- 1 tsp Paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 60 ml Vegetable oil
Directions
Step 1
Drain and rinse the canned jackfruit and artichoke hearts. Squeeze out any excess water from both ingredients using a clean kitchen towel or paper towels.
Step 2
In a food processor, combine the jackfruit and artichoke hearts by pulsing until finely shredded, resembling the texture of crabmeat or prawns.
Step 3
Cut the nori sheet into small pieces and add to the food processor with the jackfruit and artichokes.
Step 4
Transfer the mixture to a large mixing bowl. Add chickpea flour, 60 g of panko breadcrumbs, vegan mayonnaise, lemon juice, soy sauce or tamari, garlic powder, paprika, salt, and black pepper. Mix well until all ingredients are fully incorporated and the mixture holds together.
Step 5
Form the mixture into small, round cakes, approximately 2 inches in diameter and 1 inch in thickness. You should have about 8 cakes.
Step 6
Coat each cake in the remaining panko breadcrumbs, pressing lightly to ensure the crumbs adhere to the cakes.
Step 7
In a large non-stick skillet, heat vegetable oil over medium heat. Once the oil is hot, carefully place the prawn cakes into the skillet, cooking them in batches if necessary to avoid overcrowding.
Step 8
Cook the cakes for about 3-4 minutes on each side, or until golden brown and crispy.
Step 9
Once cooked, remove the prawn cakes from the skillet and place them on a paper towel-lined plate to drain off any excess oil.
Step 10
Serve hot with your favorite vegan dipping sauce or a squeeze of lemon on top. Enjoy your Vegan Crispy Prawn Cakes!
Nutrition Facts
| Serving size | (941.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1585.8 |
| Total Fat 74.5g | 0% |
| Saturated Fat 10.0g | 0% |
| Polyunsaturated Fat 40.4g | |
| Cholesterol 14.4mg | 0% |
| Sodium 4911.2mg | 0% |
| Total Carbohydrate 203.9g | 0% |
| Dietary Fiber 31.5g | 0% |
| Total Sugars 25.3g | |
| Protein 46.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 248.7mg | 0% |
| Iron 14.2mg | 0% |
| Potassium 2228.5mg | 0% |
Source of Calories