Adapted from Connoisseurus Veg  

| Yield: 8-10 cakes | Time: 50 minutes | 

Ingredients

For the corn salsa

1 tablespoon vegetable oil

1 ear of corn

1 red bell pepper, diced small (about ¼ inch cubes)

½ red onion, finely diced

zest and juice of 2 limes

½ bunch cilantro, roughly chopped, stems included

½ teaspoon cayenne pepper (optional)

salt and pepper to taste

For the chili aioli

¼ cup vegan mayo (or make your own)

1 ½ teaspoons chili powder

zest and juice of 1 lime

salt and pepper to taste

For the crab cakes

2 14-ounce cans of artichoke hearts, drained

1 ½ cups breadcrumbs, divided

¼ cup all-purpose or whole wheat flour

½ bunch of cilantro, roughly chopped, stems included

2 tablespoon soy sauce

1 tablespoon paprika

2 teaspoons salt

1 teaspoon black pepper

1- 1 ½ cups canola oil for frying

Preparation

For the corn salsa

Preheat the broiler of the oven to high. Rub the ear of corn with the vegetable oil to thoroughly coat. Place the corn on a sheet pan under the broiler and broil for 6-8 minutes or until it’s lightly charred on the outside. Open the oven and turn the corn with tongs every minute or two.

Once the corn is cooked, remove from the oven and allow to cool for 1-2 minutes before cutting. Put the ear of corn vertically on the cutting board and cut down to remove the roasted kernels from the ear of corn. Mix the roasted corn with the rest of the ingredients in a medium-sized bowl and season to taste with salt and pepper. Set aside until ready to serve.

For the chili aioli

In a small, mix all ingredients together and season to taste with salt and pepper. Set aside until ready to serve.

For the crab cakes

Place artichoke hearts, 1 cup of the breadcrumbs, flour, cilantro, soy sauce, paprika, salt, and pepper into the bowl of a food processor. Pulse until thoroughly mixed, but there should still be visible chunks of artichokes.

Place remaining 1/2 cup of breadcrumbs into a small bowl. Fill the bottom of a medium skillet to a half-inch with oil and put on over medium-high heat. Line a plate with paper towels, for the finished cakes.

While the oil is heating, shape your mixture into 8-10 cakes, using a 1/4 cup measure to portion the cakes. The cakes should be about 2½-3 inches in diameter. Dip each cake, on both sides, into the bowl of breadcrumbs, coating completely. When the oil is hot, lay cakes 3-4 at a time in your skillet, cooking on each side until they are a deep golden brown and crispy.

Place the finished cakes on the paper-towel lined plate to cool while you fry the second round. Add oil between batches if needed, allowing it time to reheat.

Serve the crispy cakes immediately over the chili aioli and top with the roasted corn salsa.

Zero-waste tips

• If you have stale, old bread laying around you can dry it out in the oven and pulverize it in a food processor to make your own breadcrumbs.

• After frying, once the oil cools down, strain out the solids and save the oil for frying again in the future.

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