Mardi Gras may have passed but we are keeping the good times rolling with The Efficient Vegan’s Wakame Cakes!
Yield: 8 cakes
1/4 cup wakame
1/4 cup grape seed oil
1 cup minced organic red onion
1 tsp minced organic garlic
1 1/2 cups diced organic celery
3/4 cup chopped organic red pepper
1 1/2 cups chopped organic mushrooms
1 cup cooked organic brown rice
1 tbsp organic apple cider vinegar
6 tbsp arrowroot powder
1/2 tsp organic paprika
1 tsp minced organic ginger
1/4 tsp organic allspice
1/8 tsp organic nutmeg
pinch organic ground cloves
1 tsp pink salt
1 tsp organic dijon mustard
1 tsp black pepper
1/4 cup chopped organic parsley
Rinse wakame. In a small bowl, cover with water and soak for 15 minutes. Rinse again.
In a large skillet over medium-high heat, saute onions, garlic, celery, peppers, and mushrooms in 1/8 cup grape seed oil until tender (about 8 minutes).
Place brown rice, vinegar, arrowroot, paprika, ginger, allspice, nutmeg, cloves, pink salt, and mustard into a food processor (with S blade) or blender and process until smooth.
Transfer to a large mixing bowl and fold in wakame, onion mixture, black pepper, and parsley. Form into 8 patties.
Heat remaining grape seed oil in a large skillet over medium heat. Place wakame cakes into hot oil and cook until browned (about 3 minutes on each side).
Place onto a baking sheet lined with paper towels to absorb excess oil.
Serve with our Raw-Vegan Remoulade Cole Slaw (recipe on www.theefficientvegan.com).