CRAB CAKES
By Virginia Smith
16 Frozen Veggie Fish, thawed, then grated through Cuisinart*
3 green onion, chopped fine
1 shallot, chopped fine
1 onion, chopped fine
1 green bell pepper, chopped fine
1 lime, juiced
2 eggs or egg replacer (garbanzo flour**)
1/3 cup Vegenaise
Avocado oil
Fine Bread Crumbs
**I put the fish filets on a glass pie plate and placed six at a time in the micro for 1 minute, then grated them through the Cuisinart. Pour all this into a mixing bowl then added the rest of the ingredients. (I used 12 fish files instead of 16 for serving for serving for 4.)
Mix and make patties from ¼ cup mix and dip in fine bread crumbs. Fry slowly on both sides to be sure eggs are cooked well, if using eggs.
*I used garbanzo flour instead of eggs; ¼ cup Garbanzo flour with enough water to mix it into a smooth paste.
Serve with tartar sauce: Mixture of Vegenaise, chopped finely green onions, sweet relish, lemon juice, salt & pepper – Mix well. Or use your favorite tartar sauce.
Serves 8-10 people using 16 fish filets.
Healthy Lifestyle Center, 4300 N River Rd., Rogue River, Oregon
541-582-1262 – healthylifestylecenter7@gmail.com – rrsda.com