1Cup Oyster Mushrooms(or lump crab meat, if not vegan)
¼CupWhole GarlicRoughly chopped (large chunks)
1tablespoonVegan Basil PestoPrepared
1tablespoonChopped Capers
½ - ¾ CupFlour
½CupEgg Substitue(or 2 eggs, beaten, if not vegan)
¼Cup Panko Breadcrumbs
Saltto taste
Pepper to taste
For the Remoulade
¼CupVegan Mayo(regular mayo if not vegan)
1tablespoonDijon Mustard
1tablespoonChopped Capers
2tablespoonLemon Juice
1teaspoonCaper Brine(juice fromm caper jar)
1teaspoonDistilled Vinegar
For Frying
½Cup FlourMore if needed
¼ Cup Olive oilMore if needed
Instructions
Preheat oven to 400F
To make the Cakes
Wash and chop eggplant and red pepper into small chunks of equal size, about ¼ inch. Place on a baking sheet. Drizzle with olive oil and season with salt and pepper, toss together, spread out in a single layer. Roast for 10 minutes.1 Medium Eggplant1 Red Bell PepperDrizzle olive oilSalt and Pepper
While the veggies are roasting, make the remoulade. In a small bowl combine: Vegan mayo, mustard, chopped capers, lemon juice, caper brine and distilled vinegar. Stir to combine well and set aside in the fridge to let the flavors meld.¼ Cup Vegan Mayo (or regular mayo if not vegan)1 Tbsp Dijon Mustard1 Tbsp Chopped Capers2 Tbsp Lemon Juice1 Tsp Caper Brine (juice form caper jar)1 Tsp Distilled Vinegar
Peel garlic, but do not crush. Remove the tough end of the garlic and roughly chop into large chunks about the same size as the eggplant and peppers. Prepare mushrooms by wiping them with a clean, damp towel. Cut the bottom of the mushrooms so they are free from the clump. (skip mushroom step if making non vegan with crab)¼ Cup Whole Garlic Roughly chopped (large chunks)1 Cup Oyster Mushrooms
After 10 minutes pull eggplant and peppers from oven. Add the mushrooms and garlic to the pan. Sprinkle with olive oil, salt and pepper. Toss together and spread in an even single layer. Roast 10 more minutes.¼ Cup Whole Garlic Roughly chopped (large chunks)1 Cup Oyster Mushrooms
After 10 minutes, remove from oven. In a medium to large bowl combine: roasted veggies and pesto, mix together. Then add, flour, egg substitute, chopped capers, Panko breadcrumbs. Gently mix together until you can form a ball that holds together without falling apart. (Add a touch more flour or egg substitute if needed)Roasted Veggies (plus crab if making non vegan with crab)1 Tbsp Vegan Basil Pesto Prepared1 Tbsp Chopped Capers½ Cup Flour (add more if needed to bind)½ Cup Egg Substitute (or 2 eggs, beaten if making non vegan)¼ Cup Panko Breadcrumbs
To fry the veggie cakes
Heat olive oil over medium heat in a heavy bottom skillet or cast iron pan. In a shallow bowl or plate add flour (to bread cakes)½ Cup Flour (More if needed)¼ Cup Olive oil (More if needed)
Scoop about 1 ½ tablespoons of cake mixture and form into a patty. Form and squeeze the patty until the it holds shape. Add to the flour to coat. Gently squeeze the flour into the patty. Add to the hot oil and fry 2 -3 minutes on each side (or until golden brown and). Set on a clean baking sheet to cool. Repeat the process with the remainder of the cake dough. Add olive oil to the pan as needed if it starts to get low.
Serve with with the remoulade sauce as an appetizer, salad or main course. Enjoy! :)