Recipe: Carrot Cakes (Mock Crab Cakes)
April 16, 2008 at 10:07 am 10 comments
I try to drink one or two glasses of carrot juice everyday. It always bothers me to throw away the carrot pulp after juicing, so I’ve found some creative ways to use it (besides just compost). This is one recipe I make often, and everyone seems to like it. The ingredients aren’t exact and you can adjust them according to the amount of carrot pulp you are using and your own personal tastes. The one thing I keep constant is the equal ratio of carrot pulp and cooked brown rice.
equal amounts of fresh carrot pulp and cooked brown rice (a good way to use up leftover rice)
finely chopped sweet red and green peppers
finely chopped onion
1 – 2 cloves pressed garlic
1 – 2 Tbsp. Braggs Liquid Amino Acids (or soy sauce), to taste
1 tsp. Old Bay Seasoning
1 tsp. Nori (kelp) flakes
1 – 2 Ener-G Egg replacer (according to package directions)
Seasoned bread crumbs (enough to hold it all together when molded into cakes)
Put all ingredients into a large bowl and mix well with a wooden spoon. You want the mixture to hold together and not be crumbly. With your hands form handfuls of mixture into oval shaped patties, about 3/4 inch thick. (Wetting your hands during this process helps keep the mixture from sticking to your hands).
Fry patties, several at a time, in a large heavy frying pan containing about 1/8 inch hot oil. I use light olive oil — not the extra virgin kind (save extra virgin olive oil for your salad dressings). I have also baked them on an oil sprayed pan in a 400 degree oven for about 30 minutes, spray cakes, and turn once. I like the way they turn out fried better because they are firmer, but you have to stand there while frying. Baking is easier, and doesn’t require your full attention, but the cakes will be less firm. Either way these are delicious!
Serve these with a sauce made from Vegenaise and horseradish. Make it as hot as you like.
Entry filed under: recipes. Tags: "crab" cakes, carrot, carrot pulp, entree, juicing, vegan, vegetarian.
1.
christen | April 16, 2008 at 5:05 pm
These sound really great. Another excuse to pull out the juicer!
2.
vegtutor | April 17, 2008 at 2:30 pm
Definitely–Use that juicer!
3.
ML | March 19, 2011 at 1:36 pm
Any other recipes like this for carrot pulp?
4.
vegtutor | March 20, 2011 at 3:14 pm
I do have some more carrot pulp recipes (it just seems too good to simply compost or throw away, so I’m always trying to do something useful with it). You can always add some to veggie burgers, soups or stews. Recently I’ve been making flax crackers in the dehydrator, and have found that carrot pulp is a simple variation that adds fiber, nutrition, and color. I will post more carrot pulp recipes soon.
5.
Juicing 301: To Pulp or not to Pulp…this is the question « My Life…As I See It | June 11, 2012 at 1:08 pm
[...] Savory cakes: Vegtutor’s vegan Carrot Cakes (Mock Crab Cakes) are made with fresh carrot pulp and brown [...]
6.
vegtutor | June 11, 2012 at 2:00 pm
Some great ideas for using carrot pulp!
7.
Joe | December 2, 2012 at 12:46 am
Will try this idea.
8.
vegtutor | December 2, 2012 at 11:26 pm
Another great ingredient to add to this recipe is a nori sheet snipped into tiny shreds — makes it taste even more like crab cakes
9.
Melissa Hawks | March 5, 2013 at 2:50 pm
This sounds absolutely delicious! I’m definitely going to try it. Could you give me some kind of estimate on how much rice/carrot pulp works with the other amounts (1-2 cloves garlic, etc.)? I don’t need exact measurements, but some rough guess would be helpful. (Where on a scale of 1/2 cup to 5 cups, say?) Thank you for posting this!
10.
vegtutor | March 5, 2013 at 3:19 pm
I usually make 2 servings of carrot juice at a time (about 1 1/2 – 2 lbs. of carrots), so that is the amount of pulp I use each time. Then I add what looks like an equal amount of cooked brown rice. I never measure, just eyeball it. I hope that helps. After everything is in the bowl and mixed together you can taste it and add more garlic or seasoning if you like.