Name: Crispy Artichoke Patties With Nori Mayo
Total time: 40 min
Yield: 2
Ingredients: 1 x 400g Tin Artichokes; 1 x 400g Tin Heart Of Palm; 20g Celery Stalk / 1 Small Stick; 1 Tbsp Old Bay Seasoning (Optional); ½ Tsp Onion Powder; ½ Tsp Garlic Powder; ½ Tsp Paprika; 1 Small Shallot; 1 Tsp Dijon Mustard; 150g Whole Wheat Breadcrumbs; 250ml Plant-Based Milk; 150g Plain Flour; 100g Vegan Mayonnaise; 15g Pack Toasted Nori; 1 Lemon; Vegetable Or Sunflower Oil (For Frying)

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Artichoke petals torn into pieces are mashed with heart of palm to make a filling for these crispy vegan patties. They're soft and flaky with a unique flavour.

Crispy Artichoke Patties With Nori Mayo

Drain the artichokes and the heart of palm.

Mash the heart of palm with a fork or potato masher until it’s combined into a chunky mashed texture. Place into a large bowl.

Tear the artichoke into flakes and add to the bowl. 

Add celery, shallot, and seasonings to the bowl, mix and season with salt and pepper.

Form patties with the mixture, they should be about 4cm in diameter.

Put the patties on a tray and let them chill in the fridge while you make the mayo.

Blitz the nori in a food processor to a flaky powder. Add that powder to the mayo with a squeeze of lemon and mix through.

When the patties have chilled for at least 10 mins, prepare your ingredients for frying. In three separate bowls, add the flour, milk and breadcrumbs. Dip each patty first into the flour and dust off any excess. Then into the milk and finally into the breadcrumbs. Ensure they’re covered fully for an even fry.

Fry the patties for 3-4 mins on each side, until just browned and crispy. Alternatively, you can deep-fry the patties until they are golden brown. You can also bake them at 180°C for 20 mins, spray with oil first. Best served immediately.

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Christina Soteriou Image

Christina (@christinasots) is a plant-based chef and recipe developer with a love for the Mediterranean flavours of her home, Cyprus. With an equal balance of healthy, flavourful and easy to make, there are no compromises here!

Christina Soteriou

Easy

£0-£5

Vegan

Crispy Artichoke Patties 
With Nori Mayo

IMG 5550

Lunch

Dinner

Drain the artichokes and the heart of palm.

Mash the heart of palm with a fork or potato masher until it’s combined into a chunky mashed texture. Place into a large bowl.

Tear the artichoke into flakes and add to the bowl.

Finely slice the celery and shallot.

Add celery, shallot, and seasonings to the bowl, mix and season with salt and pepper.

Form patties with the mixture, they should be about 4cm in diameter.

Put the patties on a tray and let them chill in the fridge while you make the mayo.

Blitz the nori in a food processor to a flaky powder. Add that powder to the mayo with a squeeze of lemon and mix through.

When the patties have chilled for at least 10 mins, prepare your ingredients for frying. In three separate bowls, add the flour, milk and breadcrumbs. Dip each patty first into the flour and dust off any excess. Then into the milk and finally into the breadcrumbs. Ensure they’re covered fully for an even fry.

Fry the patties for 3-4 mins on each side, until just browned and crispy. Alternatively, you can deep-fry the patties until they are golden brown. You can also bake them at 180°C for 20 mins, spray with oil first. Best served immediately.

Munchies

Comfort

Artichoke

Gram

Heart of Palm

Celery

Old Bay Seasoning

Tablespoon

Onion Powder

Teaspoon

Garlic Powder

Paprika

Shallot

Dijon Mustard

Breadcrumb

Oat Milk

Millilitre

Plain Flour

Vegan Mayonnaise

Nori

Lemon

Vegetable Oil

Veggie Dishes

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Recipes

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