Crispy Vegan Crabless Cakes With Horseradish-Dill Aioli | VegNews

Ingredients

• For the horseradish-dill aioli:
• ⅔ cup
• vegan mayonnaise
• 1 tablespoon vegan horseradish
• 1 tablespoon lemon juice
• 1 tablespoon finely chopped fresh dill
• ¼ teaspoon black pepper
• For the crabless cakes:
• 2 cups drained marinated artichoke hearts, finely chopped, plus 2 tablespoons liquid
• ¼ cup finely chopped shallot
• ½ cup finely chopped celery
• 1 teaspoon lemon juice
• ½ cup chickpea flour
• 2 teaspoons
• coconut sugar
• 1 teaspoon Old Bay seasoning
• ¼ teaspoon salt
• 1 to 2 cups vegetable oil, for frying
• Horseradish-dill aioli
• For the breading:
• ¼ cup chickpea flour
• 1¼ cups multigrain bread crumbs
• ½ cup
• unsweetened vegan milk