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Cape Cod Cakes Recipe - Cooking Index

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Cape Cod Cakes

These cakes can be baked or pan-fried. Hijiki, with a slightly anise flavor, is a dried seaweed that is reconstituted in water and used as a vegetable. Here, we used our special marinade for that purpose. To prepare in advance, brown croquettes and place in covered container in refrigerator. To serve, warm in preheated 350 degree oven.

Recipe Ingredients

  Seasoning Mix
1 tablespoon 15mlPaprika
1 teaspoon 5mlSalt
1 teaspoon 5mlCelery seed
1/2 teaspoon 2.5mlGarlic powder
1/2 teaspoon 2.5mlOld Bay seasoning
1/2 teaspoon 2.5mlOnion powder
1/2 teaspoon 2.5mlDry mustard
1/2 teaspoon 2.5mlDried thyme
1/2 teaspoon 2.5mlDried basil
1/4 teaspoon 1.3mlGround cinnamon
1/8 teaspoon 0.6mlCayenne
1/8 teaspoon 0.6mlFreshly-ground white pepper
1/8 teaspoon 0.6mlFreshly-ground black pepper
  Marinade For Hijiki (optional)
1/4 cup 59mlTamari or soy sauce
2 tablespoons 30mlFresh lemon juice
1/4 cup 59mlApple juice
1   Garlic clove - crushed
1/4 teaspoon 1.3mlMinced fresh ginger
1 oz 28gDried hijiki
1 lb 454g / 16ozFirm or extra-firm tofu
2 tablespoons 30mlOlive oil
1 tablespoon 15mlOnion - finely chopped (medium)
3   Garlic cloves - minced
1   Red bell pepper - finely chopped (medium)
1   Celery stalk - finely chopped
1/2 cup 20g / 0.7ozFinely-chopped fresh flat-leaf parsley
2 tablespoons 30mlDijon mustard
3 tablespoons 45mlSoy mayonnaise
1 tablespoon 15mlPrepared horseradish
1/2 teaspoon 2.5mlHot pepper sauce
1/4 cup 59mlFresh lemon juice
1 1/2 cups 219g / 7.7ozPlain 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.

Vegetarian Times, May 2001


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