Cape Cod Cakes

Recipe Ingredients

		Seasoning Mix
1 tablespoon	15ml	Paprika
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Celery seed
1/2 teaspoon	2.5ml	Garlic powder
1/2 teaspoon	2.5ml	Old Bay seasoning
1/2 teaspoon	2.5ml	Onion powder
1/2 teaspoon	2.5ml	Dry mustard
1/2 teaspoon	2.5ml	Dried thyme
1/2 teaspoon	2.5ml	Dried basil
1/4 teaspoon	1.3ml	Ground cinnamon
1/8 teaspoon	0.6ml	Cayenne
1/8 teaspoon	0.6ml	Freshly-ground white pepper
1/8 teaspoon	0.6ml	Freshly-ground black pepper
		Marinade For Hijiki (optional)
1/4 cup	59ml	Tamari or soy sauce
2 tablespoons	30ml	Fresh lemon juice
1/4 cup	59ml	Apple juice
1		Garlic clove - crushed
1/4 teaspoon	1.3ml	Minced fresh ginger
		Croquettes
1 oz	28g	Dried hijiki
1 lb	454g / 16oz	Firm or extra-firm tofu
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Onion - finely chopped (medium)
3		Garlic cloves - minced
1		Red bell pepper - finely chopped (medium)
1		Celery stalk - finely chopped
1/2 cup	20g / 0.7oz	Finely-chopped fresh flat-leaf parsley
2 tablespoons	30ml	Dijon mustard
3 tablespoons	45ml	Soy mayonnaise
1 tablespoon	15ml	Prepared horseradish
1/2 teaspoon	2.5ml	Hot pepper sauce
1/4 cup	59ml	Fresh lemon juice
1 1/2 cups	219g / 7.7oz	Plain bread crumbs
		Vegetable oil - if pan-frying
		Lemon wedges - for garnish
		Tartar Sauce - (see recipe)

Recipe Instructions

Make seasoning mix: In small bowl, combine all ingredients. Reserve 1 teaspoon mix to add to breading.

Rinse hijiki. If using marinade, mix all ingredients and 1/4 cup water in medium bowl and add hijiki. If not using marinade, cover hijiki with water. Soak 20 minutes. Remove from marinade or water and chop.

Put tofu on plate lined with two layers of paper towels. Place another two layers of paper towels over tofu. Set plate over towels and place heavy can on plate to press out excess water from tofu. In medium bowl, crumble tofu. Set aside.

In large skillet, heat oil over medium-high heat. Add onion and cook, stirring often, 1 minute. Add garlic, bell pepper, celery and seasoning mix and stir well. Stir in hijiki and cook, stirring occasionally, 3 minutes. Stir in parsley. Remove from heat.

Transfer vegetables to bowl containing tofu. Add mustard, mayonnaise, horseradish, hot pepper sauce, lemon juice and 1 cup bread crumbs and stir well. Form into round patties, using 1/3 cup of mixture for each.

Place remaining 1/2 cup bread crumbs in shallow bowl and stir in reserved 1 teaspoon seasoning mix. Lightly dredge croquettes in breading so both sides are evenly coated.

To bake: Preheat oven to 375 degrees. Coat baking sheet with cooking spray. Arrange croquettes on prepared sheet. Bake until lightly browned, about 15 minutes per side.

To pan-fry: In large skillet, heat 1/4 inch vegetable oil over medium-high heat. When oil is hot but not smoking, add croquettes in batches. Cook until croquettes are browned, about 1 to 2 minutes per side. Transfer to plate lined with paper towels to remove excess oil.

Serve croquettes garnished with lemon wedges and Tartar Sauce.

Per Baked Croquette: 145 Cal; 6g Prot; 9g Total Fat (1 Sat. Fat); 12g Carb.; 0mg Chol; 105mg Sod.; 1g Fiber.

This recipe yields 16 croquettes.

Source:
Vegetarian Times, May 2001

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