Thai Vegan Coconut Lime “Crab” Cakes – A Delightful Seafood-Free Twist on Classic Thai Cuisine

Allergens

Soy (Tamari)

Ingredients

• 1 cup crushed tempeh
• 1/2 cup unsweetened shredded coconut
• 1/4 cup finely chopped green onions
• 1/4 cup fresh cilantro, finely chopped
• 1/4 cup diced red bell pepper
• 2 tablespoons lime zest
• 2 tablespoons lime juice
• 2 cloves garlic, minced
• 1 tablespoon tamari
• 1 teaspoon sriracha (optional)
• Salt and pepper to taste
• Oil for frying

Instructions

1. a. In a large mixing bowl, combine the crushed tempeh, shredded coconut, green onions, cilantro, red bell pepper, lime zest, lime juice, garlic, tamari, and sriracha. Mix well to incorporate all ingredients. b. Season the mixture with salt and pepper to taste. Refrigerate for 30 minutes to allow flavors to meld. c. Shape the mixture into evenly sized patties, then coat them lightly in flour, shaking off any excess. d. Heat oil in a frying pan over medium heat. Carefully add the coated patties and fry until golden brown on both sides, approximately 3 4 minutes per side or until desired crispiness is achieved. e. Remove from heat and place on a paper towel to absorb excess oil. Allow to cool slightly before serving.

Chef’s Insight

To achieve a delicate crisp crust, ensure the patties are evenly coated in flour before frying

Notes

This recipe is perfect for a vegan and gluten-free diet, making it an excellent option for those with dietary restrictions.