Artichoke petals torn into pieces are mashed with heart of palm to make a filling for these crispy vegan patties. They're soft and flaky with a unique flavour.
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Serves
2
Artichoke
Heart of Palm
Celery
Old Bay Seasoning
Onion Powder
Garlic Powder
Paprika
Shallot
Dijon Mustard
Breadcrumb
Oat Milk
Plain Flour
Vegan Mayonnaise
Nori Seaweed
Lemon
Vegetable Oil
Serves
2
Artichoke
Heart of Palm
Celery
Old Bay Seasoning
Onion Powder
Garlic Powder
Paprika
Shallot
Dijon Mustard
Breadcrumb
Oat Milk
Plain Flour
Vegan Mayonnaise
Nori Seaweed
Lemon
Vegetable Oil
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Step 1.
Drain the artichokes and the heart of palm.
Step 2.
Mash the heart of palm with a fork or potato masher until it’s combined into a chunky mashed texture. Place into a large bowl.
Step 3.
Tear the artichoke into flakes and add to the bowl.
Step 4.
Finely slice the celery and shallot.
Step 5.
Add celery, shallot, and seasonings to the bowl, mix and season with salt and pepper.
Step 6.
Form patties with the mixture, they should be about 4cm in diameter.
Step 7.
Put the patties on a tray and let them chill in the fridge while you make the mayo.
Step 8.
Blitz the nori in a food processor to a flaky powder. Add that powder to the mayo with a squeeze of lemon and mix through.
Step 9.
When the patties have chilled for at least 10 mins, prepare your ingredients for frying. In three separate bowls, add the flour, milk and breadcrumbs. Dip each patty first into the flour and dust off any excess. Then into the milk and finally into the breadcrumbs. Ensure they’re covered fully for an even fry.
Step 10.
Fry the patties for 3-4 mins on each side, until just browned and crispy. Alternatively, you can deep-fry the patties until they are golden brown. You can also bake them at 180°C for 20 mins, spray with oil first. Best served immediately.
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Notes (1)
F
Flo O.
9 days ago
Hello! Is there a non-vegan version of this recipe? (some of the vegan ingredients are hard to find locally)
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