Cape Cod Cakes, Vegetarian Times, May 2001

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From Vegetarian Times, May 2001

 

Cape Cod Cakes

Makes 16

Egg & Dairy 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 degree F oven.]

 

Seasoning Mix

 

1 tbs. paprika

1 tsp. salt

1 tsp. celery seed

1/2 tsp. garlic powder

1/2 tsp. Old Bay seasoning (a spice blend that usually contains celery salt,

powdered mustard, cayenne, black pepper, bay leaves, cloves, all-spice, ginger,

mace, cardamon, cinnamon and paprika.)

1/2 tsp. onion powder

1/2 tsp. dry mustard

1/2 tsp. dried thyme

1/2 tsp. dried basil

1/4 tsp. ground cinnamon

1/8 tsp. cayenne

1/8 tsp. white pepper

1/8 tsp. freshly ground pepper

 

Marinade for hijiki (optional)

 

1/4 cup tamari or soy sauce

2 tbs. fresh lemon juice

1/4 cup apple juice

1 clove garlice, crushed

1/4 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 (3/4 cup)

1 stalk celery, finely chopped (1/2 cup)

1/2 cup finely chopped fresh flat-leaf parsley

2 tbs. dijon mustard

3 tbs. soy mayonnaise

1 tbs. prepared horseradish

1/2 tsp. hot pepper sauce

1/4 cup fresh lemon juice

1 1/2 cups plain bread crumbs

vegetable oil (if pan-frying)

lemon wedges for garnish

Tartar sauce (recipe to follow)

 

1. Make seasoning mix: In mall bowl, combine all ingredients. Reserve 1

teaspoon mix to add to breading.

 

2. Rinse hijiki. If using marinade, mix all ingredients and 1/4 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 inton round patties, using 1/3 cup of mixture for each.

 

6. Place remaining 1/2 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 degrees 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 1/4 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 Bake Croquette: 145 cal., 6g prot., 9g total fat (1g sat. fat), 12g carb., 0

chol., 105 mg sod., 1g fiber

 

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