Recipe: Carrot Cakes (Mock Crab Cakes)

April 16, 2008 at 10:07 am 21 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.

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21 Comments Add your own

  • 1. christen  |  April 16, 2008 at 5:05 pm

    These sound really great. Another excuse to pull out the juicer!

    Reply
  • 2. vegtutor  |  April 17, 2008 at 2:30 pm

    Definitely–Use that juicer!

    Reply
  • 3. ML  |  March 19, 2011 at 1:36 pm

    Any other recipes like this for carrot pulp?

    Reply
    • 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.

      Reply
  • [...] Savory cakes: Vegtutor’s vegan Carrot Cakes (Mock Crab Cakes) are made with fresh carrot pulp and brown [...]

    Reply
    • 6. vegtutor  |  June 11, 2012 at 2:00 pm

      Some great ideas for using carrot pulp!

      Reply
  • 7. Joe  |  December 2, 2012 at 12:46 am

    Will try this idea.

    Reply
  • 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 :)

    Reply
  • 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!

    Reply
  • 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.

    Reply
    • 11. Bonnie  |  September 26, 2013 at 4:04 pm

      When I make carrot juice, I make 2 gallons at a time and can it. I have 8+ lbs of pulp. I have no clue how much pulp you get from 1 1/2 – 2 lbs of carrots. Again we ask, is it closer to 1/2 a cup or a couple (8 oz measure) cups?

      Reply
      • 12. vegtutor  |  September 26, 2013 at 4:17 pm

        Please don’t stress over the amount of carrot pulp. I never measure. As long as you have an equal amount of carrot pulp and rice it will be fine. Try 2 cups carrot pulp and two cups rice (that’s just an estimate, but a good place to start). You can taste it before you start frying and then add more seasoning if you desire. PS — You can your carrot juice…in a boiling water bath? But, then it’s dead.

  • 13. Ulysses  |  July 28, 2013 at 10:24 am

    This article is in fact a pleasant one it helps new internet viewers, who are wishing for blogging.

    Reply
  • 14. Al Johnson  |  September 13, 2013 at 9:48 am

    I don’t see any comments from people who tried this recipe and like the results. Except, sort of, from the person who snips shreds of nori sheets into the recipe to make it “taste even more like crab cakes.”

    Reply
  • 15. Al Johnson  |  September 13, 2013 at 9:50 am

    I would like to try this recipe, but has anyone else besides the nori person?

    Reply
  • 16. Al Johnson  |  September 13, 2013 at 9:54 am

    Do you mean that my comment has not yet been approved by a moderator who will judge whether it is OK to print as is? Or do you mean my comment was immoderate and needs to sound more positive? I really feel quite positive about the possibility of trying this recipe, but don’t want to waste time and $$ if only the creator and the nori person like it. Recipe creators can develop strange tastes. That’s what my spouse says about mine.

    Reply
    • 17. vegtutor  |  September 13, 2013 at 1:09 pm

      Oh, Al — try it! You won’t waste much $$ on this, and you’d be tossing the carrot pulp anyway :)

      Reply
  • 18. Reggie  |  November 13, 2013 at 3:59 pm

    Well Done! The texture is EXACTLY like a crab cake. The flavor evokes a crab cake. You know it isn’t, but you can’t figure out what it is either. So it is an intriging little amuse bouch. I would make these again. Might even shape them into “crab balls” to serve as appetizers at a party.

    Reply
  • 19. Melissa Hawks  |  January 30, 2014 at 9:19 pm

    I noticed that a lot of people have posted that the recipe looks good, but they haven’t tried it yet…I just wanted to stop by and say that I have made this several times now, and it is a HUGE hit! Everyone I served them to absolutely raves about them, (and some of these folks are not exactly big on trying crazy, healthy foods!) Thanks for the great idea!

    Reply
    • 20. Melissa Hawks  |  January 30, 2014 at 9:21 pm

      BTW, I did add a few sheets of nori, shredded into small pieces. And I served with a sauce of Vegenaise, Old Bay Seasoning, and lemon juice.

      Reply
  • 21. Leftover pulp and other notes | Mermaid's tresses  |  July 16, 2014 at 11:10 pm

    […] a vegetable spread, use it instead of coconut flour in muffins (scroll down to the comments), make vegan ‘crab’ cakes, add it to guacamole (not sure about the ginger in […]

    Reply

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