Cape Cod Cakes

[Guest guest]

Note**Hijiki (hee-JEE-kee): A black sea vegetable sold

in strands. Also called hiziki. Hijiki expands

fivefold after soaking and cooking. Can be used in

salads, casseroles, noodle and rice dishes, soups and

stews

 

Cape Cod Cakes 01-MAY-01 p. 44

Serves 16—Egg- & Diary-free

 

These cakes can be baked or pan-fried. Hijiki, with a

slightly anise flavor, is a dried seaweed that is

reconstituted in water and used as a vegetable. Here,

we used our special marinade for that purpose. To

prepare in advance, brown croquettes and place in

covered container in refrigerator. To serve, warm in

preheated 350 & #730;F oven.

 

Seasoning mix

 

1 Tbs. paprika

 

1 tsp. salt

 

1 tsp. celery seed

 

1 & #8260;2 tsp. garlic powder

 

1 & #8260;2 tsp. Old Bay seasoning

 

1 & #8260;2 tsp. onion powder

 

1 & #8260;2 tsp. dry mustard

 

1 & #8260;2 tsp. dried thyme

 

1 & #8260;2 tsp. dried basil

 

1 & #8260;4 tsp. ground cinnamon

 

1 & #8260;8 tsp. cayenne

 

1 & #8260;8 tsp. white pepper

 

1 & #8260;8 tsp. freshly ground pepper

 

 

Marinade for hijiki (optional)

 

1 & #8260;4 cup tamari or soy sauce

 

2 Tbs. fresh lemon juice

 

1 & #8260;4 cup apple juice

 

1 clove garlic, crushed

 

1 & #8260;4 tsp. minced fresh ginger

 

1 oz. dried hijiki

 

1 lb. firm or extra-firm tofu

 

2 Tbs. olive oil

 

1 medium onion, finely chopped (1 cup)

 

3 cloves garlic, minced

 

1 medium red bell pepper, finely chopped (3 & #8260;4

cup)

 

1 stalk celery, finely chopped (1 & #8260;2 cup)

 

1 & #8260;2 cup finely chopped fresh flat-leaf parsley

 

2 Tbs. Dijon mustard

 

3 Tbs. soy mayonnaise

 

1 Tbs. prepared horseradish

 

1 & #8260;2 tsp. hot pepper sauce

 

1 & #8260;4 cup fresh lemon juice

 

11 & #8260;2 cups plain bread crumbs

 

Vegetable oil (if pan-frying)

 

Lemon wedges for garnish

 

Tartar Sauce (recipe follows)

 

1. Make seasoning mix: In small bowl, combine all

ingredients. Reserve 1 teaspoon mix to add to

breading.

2. Rinse hijiki. If using marinade, mix all

ingredients and 1 & #8260;4 cup water in medium bowl and

add hijiki. If not using marinade, cover hijiki with

water. Soak 20 minutes. Remove from marinade or water

and chop.

3. Put tofu on plate lined with two layers of paper

towels. Place another two layers of paper towels over

tofu. Set plate over towels and place heavy can on

plate to press out excess water from tofu. In medium

bowl, crumble tofu. Set aside.

4. In large skillet, heat oil over medium-high heat.

Add onion and cook, stirring often, 1 minute. Add

garlic, bell pepper, celery and seasoning mix and stir

well. Stir in hijiki and cook, stirring occasionally,

3 minutes. Stir in parsley. Remove from heat.

5. Transfer vegetables to bowl containing tofu. Add

mustard, mayonnaise, horseradish, hot pepper sauce,

lemon juice and 1 cup bread crumbs and stir well. Form

into round patties, using 1 & #8260;3 cup of mixture for

each.

6. Place remaining 1 & #8260;2 cup bread crumbs in

shallow bowl and stir in reserved 1 teaspoon seasoning

mix. Lightly dredge croquettes in breading so both

sides are evenly coated.

7. To bake: Preheat oven to 375 & #730;F. Coat baking

sheet with cooking spray. Arrange croquettes on

prepared sheet. Bake until lightly browned, about 15

minutes per side.

8. To pan-fry: In large skillet, heat 1 & #8260;4 inch

vegetable oil over medium-high heat. When oil is hot

but not smoking, add croquettes in batches. Cook until

croquettes are browned, about 1 to 2 minutes per side.

Transfer to plate lined with paper towels to remove

excess oil.

9. Serve croquettes garnished with lemon wedges and

Tartar Sauce.

 

PER Baked Croquette: 145 CAL; 6 G PROT; 9 TOTAL FAT (1

SAT. FAT); 12 G CARB.; CHOL; 105 MG SOD.; 1 FIBER

 

 

2000-2002 Vegetarian Times, Inc. and RCL,

Inc. All rights reserved

 

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