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Artichoke Cakes Drizzled with Caper Sauce

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Artichoke Cakes

Makes Approximately 7 Patties

These cakes are perfect for an appetizer or serve with a fresh garden salad. I added them to my Superfood Kale Salad and made an entire meal. It was delicious!


Patty Ingredients

1 sheet of nori

1 14-ounce can artichoke hearts, drained

½ yellow bell pepper, finely chopped

½ red bell pepper, finely chopped

1 large green onion, finely chopped

1 egg, whisked

2 tablespoons chickpea flour

½ teaspoon celery salt

½ teaspoon smoked paprika

Black pepper to taste

Extra-virgin olive oil for cooking

 

Caper Sauce

2 teaspoons minced capers

1 tablespoon Dijon mustard

Dash of Tabasco sauce

1 tablespoon lemon juice

2 tablespoons mayonnaise

1 teaspoon onion powder

Black pepper to taste


Directions 

Prepare Artichoke Cake Batter: Using a food processor, break up the nori sheet, place it in the food processor, and pulse the nori sheet until it has a powder consistency. Remove from the food processor and place in large mixing bowl.

 

Add the artichokes hearts to the food processor and process until smooth.

 

In the large mixing bowl, add all of the patty ingredients and mix well. Place the batter in the refrigerator while you prepare the sauce. It will help the cakes keep their form.

 

Caper Sauce: Place all ingredients into a bowl and whisk until blended well.

 

Cook Patties: Preheat a large skillet over medium-high heat with a couple tablespoons of olive oil. With your hands, form small golf ball sized patties. Place in the hot skillet and flatten with a spatula. Cook until each side is browned, approximately 3 minutes per side. You may have to cook these in batches depending on the size of your skillet and size of the patties. Add more olive oil as needed between batches.

 

Place patties on serving platter and serve with caper sauce.


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