- 8 ounces three-grain tempeh
- 1/2 small red onion, minced
- 1 sheet of nori, pulverized into a powder, using a small coffee grinder
- 1 tsp Old Bay seasoning
- 1/2 tsp dill
- 1 TB sriracha
- 3 TB Vegenaise
- 2 TB capers
- 12 Ritz crackers, smashed (yes, they’re vegan!)
- 1 TB water whisked with 1/2 tsp Ener-G
- 1 tsp baking powder
- chickpea flour, for dusting the cakes
- oil for frying
- equal parts Vegenaise and sriracha mixed together, for serving
- First, break up the tempeh block into about 8 pieces.
- Place in a steamer basket with a bit of water, cover and steam for about 15 minutes. Transfer to a large bowl and mash well with a strong fork.
- Add in the next ten ingredients, mixing well. Try making a small patty in your hand—if it molds easily into a patty, you’re all set. If not, try adding a few more crackers at a time until the mixture is firm enough to hold a patty shape. Cover and refrigerate for at least three hours.
- When you are ready to prepare the cakes, form the mixture into little patties. Set aside.
- Fill a small saucepan with enough oil to submerge the cakes. Heat over medium-high heat for 5-7 minutes. Test the oil’s readiness but dropping a pinch of the chickpea flour into it—if it bubbles up immediately, your ready to fry.
- Dust two cakes at a time with some of the chickpea flour and slowly slide them into the oil using a slotted heat-resistant spoon. Fry on each side for about 2 minutes and transfer to paper towels to cool and drain.
- Serve with the sriracha-Vegenaise dressing. They even taste great cold as a breakfast the following day, dressing included!