Don’t Be Crabby Cakes

These are great in a whole wheat bun and can be served at room temperature, so they’re handy for picnics.

SOY-FREE, OIL-FREE OPTION*, GLUTEN-FREE OPTION**

TOTAL PREP TIME: 30 minutes

TOTAL COOKING TIME: 45 to 55 minutes

YIELD: 18 patties

INGREDIENTS:

• 2 tablespoons (28 ml) olive oil (*use water or broth)
• 1/2 small onion, minced
• 3 cloves garlic, minced
• 1 green bell pepper, cored, seeded, and minced
• 3 stalks celery, minced
• 1 tablespoon (7 g) plus 1 teaspoon Old Bay Seasoning (you can use extra Cajun Spice Blend in a pinch)
• 1 tablespoon (9 g) plus 1 teaspoon Cajun Spice Blend
• 3 cups (537 g) cooked white beans or 2 cans (15 ounces, or 425 g each), rinsed and drained
• 2 tablespoons (14 g) ground flaxseed mixed with 1/4 cup (60 ml) warm water
• 1/2 cup (120 ml) water
• 1/2 to 1 cup (33 to 67 g) minced greens (kale, collards, chard, etc.)
• 3 cups (585 g) cooked brown rice
• Salt and pepper, to taste
• 18 whole wheat buns (**use gluten-free)

FOR KOHLRABI SLAW 

• SOY-FREE GLUTEN-FREE OIL-FREE
• 2 large kohlrabi, peeled and grated
• 1/2 cup (115 g) unsweetened vegan yogurt
• 2 teaspoons apple cider vinegar
• 2 teaspoons agave nectar
• Salt and pepper, to taste

INSTRUCTIONS:

1. Preheat the oven to 350°F (180°C, or gas mark 4). Oil 2 sheet pans or line them with parchment paper.
2. Heat the olive oil (or water/broth) in a large sauté pan over medium heat.
3. Add the minced onion to the pan and sauté until translucent.
4. Add the minced garlic, minced green bell pepper, minced celery, Old Bay Seasoning, and Cajun Spice Blend to the pan. Cook until the peppers soften.
5. In a food processor, combine the cooked white beans, ground flaxseed mixture, and water. Pulse until the beans are broken up but not pureed.
6. Scrape the bean mixture into a large bowl. Add the sautéed veggies, minced greens, and cooked brown rice to the bowl. Mix and mash the mixture together until it starts sticking together. Add more water if needed, 1 tablespoon (15 ml) at a time. Season with salt and pepper to taste.
7. Use a large cookie or muffin scoop (about 1/4 cup [55 g]) to portion the mixture onto the prepared sheet pans. Slightly flatten the tops of the patties with the back of the scoop.
8. Bake the patties for 30 minutes, then carefully flip them over and bake for an additional 15 to 25 minutes, until they are cooked through and golden brown.
9. For kohlrabi slaw, combine all the ingredients in a bowl.
10. Allow the patties to cool slightly. Serve them on whole wheat buns, topped with Kohlrabi Slaw or plain slaw.

NUTRITIONAL INFORMATION:

PER PATTY WITH 2 TABLESPOONS (28 G) SLAW

• 94.6 calories; 2.2 g total fat; 0.3 g saturated fat; 3.6 g protein; 16.7 g carbohydrate; 3.4 g dietary fiber; 0 mg cholesterol.