Vegan Crispy Prawn Cakes
Indulge in the savory delight of Vegan Crispy Prawn Cakes—an irresistible plant-based take on the classic seafood favorite. Crafted from young jackfruit and artichoke hearts, these delectable cakes mimic the texture and flavor of prawns, enhanced with umami-rich nori. A medley of chickpea flour, vegan mayonnaise, and zesty lemon juice binds the mixture, while a golden coating of crunchy panko breadcrumbs ensures a satisfying crisp exterior. Perfectly seasoned with garlic, paprika, and tamari, these vegan prawn cakes fry up beautifully in just minutes. Serve them hot with a tangy dipping sauce or a refreshing squeeze of lemon for a dish that's as impressive as it is crave-worthy. Whether you're catering to vegan guests or simply exploring bold, delicious flavors, this quick and easy recipe is sure to become a favorite.
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Recipe Information
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
Instructions
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.
In a food processor, combine the jackfruit and artichoke hearts by pulsing until finely shredded, resembling the texture of crabmeat or prawns.
Cut the nori sheet into small pieces and add to the food processor with the jackfruit and artichokes.
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.
Form the mixture into small, round cakes, approximately 2 inches in diameter and 1 inch in thickness. You should have about 8 cakes.
Coat each cake in the remaining panko breadcrumbs, pressing lightly to ensure the crumbs adhere to the cakes.
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.
Cook the cakes for about 3-4 minutes on each side, or until golden brown and crispy.
Once cooked, remove the prawn cakes from the skillet and place them on a paper towel-lined plate to drain off any excess oil.
Serve hot with your favorite vegan dipping sauce or a squeeze of lemon on top. Enjoy your Vegan Crispy Prawn Cakes!
Nutrition Facts
Calories |
1586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.5 g | 96% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 40.4 g | ||
| Cholesterol | 14 mg | 5% | |
| Sodium | 4911 mg | 214% | |
| Total Carbohydrate | 203.9 g | 74% | |
| Dietary Fiber | 31.5 g | 112% | |
| Total Sugars | 25.3 g | ||
| Protein | 46.1 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 249 mg | 19% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 2228 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
