Living in San Francisco for so many years has me with a permanent love for the concept of crab cakes. We would always head down to the best seafood spots for happy hour and grab cocktails, oysters and crab cakes. It actually has to be one of my fondest daily memories of San Francisco - not surprising though that I could never save any $ living there as my whole saving budget went to oysters, crab cakes and champagne. Whoops!

These artichoke cakes are plant based and have me majorly reminiscing on my fond memories of living in San Francisco. They’re so good! They’re baked, not fried making these a crazy healthy option to your traditional version. They’re also gluten-free and packed with protein. The white beans and steamed sweet potatoes act as a perfect binder and flavor booster. This recipe is the perfect appetizer for guests, a date night or the perfect lunch with a micro green salad!

Makes 10 cakes.

Prep time: 15 minutes

Cook time: 40 minutes

The Goods: 

The Cakes:

  • 2 cans quartered brined artichoke hearts, drained and rinsed

  • 1 can great northern beans, drained and rinsed

  • 1 medium sweet potato, peeled and diced

  • 1 large celery stalk, diced

  • 1/2 red onion, peeled and diced

  • 3 cloves garlic, minced

  • 1 handful chopped parsley

  • 1/4 cup relish

  • 1 lemon, juiced

  • 3 tbsp capers

  • 3 tbsp dijon mustard

  • 3/4 cup almond flour

  • 1/2 cup gluten free panko bread crumbs

  • 3 tbsp salt

  • 2 tsp black pepper

The Tartar sauce:

  • 1 cup cashew cream

  • 2 lemons, juiced

  • 2 tbsp sweet relish

  • 1 tbsp stone ground (or dijon) mustard

  • 1/4 cup chopped parsley

  • 1 tsp black pepper

  • 1 tsp salt

  • 1 tsp granulated garlic

The Method: 

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  1. Preheat oven 375.

  2. In a pot with water, add sweet potato and cook on medium high heat until potato is fork tender.

  3. While the sweet potato cooks, grab a large mixing bowl.

  4. Add artichokes, beans, and lemon into bowl and mash together.

  5. Add chopped garlic, chopped red onion, diced celery, capers, relish, dijon, salt, pepper and mash together.

  6. When sweet potato is ready, drain from water and add to mixture with chopped parsley. Mix well.

  7. Slowly stir in almond flour and panko until you can easily form into a cake without it falling apart.

  8. Roll mixture into fat flattened balls onto sheet pan with parchment paper.

  9. Bake for 20 min, flip over and bake for 15-20 more minutes.

  10. While they’re baking, add everything for the tartar sauce into a bowl, mix well and set aside.

  11. Let them cool slightly before enjoying and enjoy on a salad or on a sandwich with the tartar sauce!

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