These Crispy Cashew Fruit Meat Cakes are a unique and flavorful twist ontraditional crab cakes. Succulent cashew fruit meat, crunchy vegetables, and a zesty blend of seasonings are mixed together and then coated in a golden, crispy panko breadcrumb crust for a delightful crunch. Serve them with your favorite aioli or vegan remoulade for an umami bite that makes your tastebuds sing. Makes 12 cakes.
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In this Recipe
Make Ahead-of-Time
Complete steps 1 and step 2 to combine the ingredients and mold them into balls. Then, cover and freeze overnight.
Specialty Ingredients
Crispy Cashew Fruit Meat Cakes
These Crispy Cashew Fruit Meat Cakes are a unique and flavorful twist ontraditional crab cakes. Succulent cashew fruit meat, crunchy vegetables, and a zesty blend of seasonings are mixed together and then coated in a golden, crispy panko breadcrumb crust for a delightful crunch. Serve them with your favorite aioli or vegan remoulade for an umami bite that makes your tastebuds sing. Makes 12 cakes.
Ingredients
- 1 package 200g cashew fruit meat shredded
- 2 stalks celery small dice
- ½ medium red bell pepper small dice
- 2 tablespoons red onion chopped
- 2 teaspoons old bay seasoning
- ½ cup plant-based mayonnaise
- 1 ½ tablespoons white miso
- ½ teaspoon ground black peppercorn
- 1 cup flour
- ¾ cup Just Egg
- 3 cups panko breadcrumbs ground fine
- salt
- Cooking Oil
Instructions
- In a large bowl, mix the shredded cashew fruit meat, celery, bell pepper, red onion, old bay seasoning, plant-based mayonnaise, white miso, and black peppercorn. Alternately, add all ingredients to a food processor and gently pulse together.
- Scoop into 12 balls. Place on a parchment lined baking sheet. Cover and freeze overnight.
- Remove balls from freezer and bring to room temperature (about 20-30 minutes)
- Prepare one bowl each with a pinch of salt: flour, just egg diluted with ¼ cup water, panko breadcrumbs.
- Coat one ball in the flour, just egg, and panko and set on wire rack. Repeat with the remaining balls.
- For extra crispiness, repeat the coating process a second time.
- Line a large sheet pan with paper towels.
- In a 4 quart soup pot, heat 2” of oil to 350 F.
- Gently place the cashew cakes into the oil and cook about 2 – 3 minutes, flipping the cakes once to ensure an even golden color.
- Drain the fried cashew meat cakes on the paper towel.
- Serve with an aioli or vegan remoulade.
TIPS
Complete steps 1 and step 2 to combine the ingredients and mold them into balls. Then, cover and freeze overnight.
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