Sweet Potato Crab-less Crabby Cakes
My Eclectic Kitchen | Stories and Gluten-free Vegan Recipes from Private Chef in Los Angeles, Yvonne Ardestani
My Eclectic Kitchen | Stories and Gluten-free Vegan Recipes from Private Chef in Los Angeles, Yvonne Ardestani
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 4 servings
  • 45 minutes
  • ½ cup cashews
  • ¼ cup filtered water
  • 1/2 garlic clove
  • 3 tsp nutritional yeast
  • 1/2 tsp
  • 2 ¼ cups sweet potato
  • ¼ cup jalapeno
  • ¼ cup green bell pepper
  • 15 oz can
  • ½ tsp
  • 2 tsp Old Bay seasoning
  • ¼ cup plain
  • 2 tsp dijon mustard
  • ¼ cup plus
  • ¾ cup for coating
  • ¼ tsp ume plum vinegar
  • 3 dashes cayenne pepper
  • 2 red bell pepper
  • ¼ cup plus
  • 1/8 inch oil
  • in
  • oil
  • 350 degrees

Instructions

Comments

Log in or Register to write a comment.