Spicy Crab-less Corn Cakes

Spicy Crab-less Corn Cakes With Salsa

Eat Heal Glow 

 These are high in protein and unbelievably delicious!!! They make a great lunch or make them small and serve as an appetizer on sliced cucumber. Enjoy!

Ingredients For Steaming the Tempeh:

8 ounces tempeh (nori, soy or 3 grain) Trader Joe’s makes a good one, as does Twin Oaks if you’re in VA

1 cup water

1 tablespoon braggs amino acid (or gluten free reduced sodium tamari)

1 kefir lime leaf

1 tablespoon coconut oil

1 inch piece of kombu

1 tablespoon coconut nectar or agave

Remaining Ingredients for the Cakes:

1 cup cooked quinoa

2 tablespoons coconut flour

½ cup gluten free or panko bread-crumbs, plus a little more for coating cakes.

3 tablespoons vegan mayonaise

1 pinch of crushed red pepper flakes

1 teaspoon old bay seasoning

1 cup corn kernels (I used Trader Joe’s Fire Roasted)

1 tablespoon hot sauce

Juice and zest of one lemon or lime

1/4 cup minced red bell pepper

¼ cup minced celery

3/4 teaspoon ground ginger

1 tablespoon fresh chopped parsley

1 teaspoon dulse flakes

1/2 teaspoon salt

Fresh black pepper

For Pan Frying:

2 tablespoons coconut oil

½ cup whole wheat or gluten free panko

1 teaspoon seaweed flakes


1 lemon or lime cut into wedges

1 avocado sliced

1 cup fresh tomato or mango salsa 

Steaming the Tempeh:

Cut or crumble the tempeh into small pieces. Steam the tempeh in the water with the braggs, lime leaf, coconut oil, kombu and coconut nectar for 10 minutes or until the liquid has evaporated. Cool slightly, remove kombu and lime leaf and mash with a fork in a medium sized bowl. Allow the tempeh to cool for about 15 more minutes and  add the remaining ingredients.

Once you are ready to form the cakes, preheat a thin layer of coconut oil in a heavy bottomed non-stick skillet (cast iron is great) over medium heat. Scoop a little less than 1/4 cup batter into your hands and form into a ball. Flatten between your palms and then roll the sides gently with your hands cupped to smooth them. You should have ten 2 1/2 to 3- inch patties. I do them in batches of five. Press them into the panko to lightly coat. They don’t need to be thoroughly covered, just a little bit for some texture.

Fry a batch of five cakes for 4 minutes on one side and flip when dark golden brown. Fry for 2 minutes on the other side and transfer to a paper towel or paper bag to drain. I like to serve them on sliced avocado with fresh salsa over top. You could also serve them on a green salad with citrus vinaigrette.  Enjoy!!! XOXOXO


Nancy Bond Certified Holistic Health Coach

Eat Heal Glow!

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