Fab Cakes with 'Smarter' Sauce

Fab Cakes

8 oz. tempeh (first simmered in 2-3 cups of water or vegetable broth for about 20 minutes, then cooled)

1 -1 1/8 cups cooked potatoes, roughly chopped (can use leftover boiled or roasted potatoes)

2 tbsp freshly squeezed lemon juice

1 1/2 tbsp vegan Worcestershire sauce

1 tbsp Dijon mustard

1 tsp kelp granules (optional; ex: Maine Coast Sea Seasonings brand)

1/2 tsp sea salt

1/4 tsp freshly ground black pepper

1/2 tsp paprika

1/2 tsp dried thyme leaves

Pinch cayenne pepper

1/2 cup red bell pepper, diced

2/3 cup apple, peeled and diced (toss in a squeeze of lemon juice to prevent browning)

1/3 cup sliced green onions (use both greener and whitish portions) or chives

Dash hot sauce (optional)

1/3 cup (roughly) potato flour (for frying, optional)

1 1/2 - 2 tbsp olive oil (for frying)

After simmering and cooling tempeh, squeeze excess water from tempeh cake with your hands (it’s okay to squish since tempeh will be processed/mashed). In a food processor, first pulse the tempeh with the potatoes, lemon juice, Worcestershire sauce, mustard, kelp granules, salt, pepper, paprika, thyme, and cayenne (pulse through until combined and broken up, but not fully pureed – alternatively, you can mash these ingredients by hand). Add the bell pepper, apple, and green onions, and stir through. Take small scoops of the mixture (about ¼ cup) and form into small cakes with your hands. Lightly coat each side of the patties in the potato flour. Repeat until you have used all of the mixture. In a non-stick skillet over medium-high heat, heat the oil. Add the patties, flatten gently on the pan, and fry for 7-9 minutes on each side, until golden and a crust has developed; flip them over only once or twice (the second side will cook quicker than the first). Serve with dollops of Smarter Sauce.  Makes 11 - 12 Patties.

Smarter Tartar Sauce

1/2 cup vegan mayonnaise of choice (see note)

1 1/2 tbsp rice wine vinegar (unseasoned, or use red wine or apple cider vinegar)

1 tbsp fresh parsley, finely chopped

1/4 cup cucumber, seeds removed, and minced

1 tbsp capers (drained)

3/4 tsp agave nectar

1/8 – 1/4 tsp dried mustard (use full 1/4 tsp for more ‘bite’)

1/4 tsp (rounded) onion powder

1 tsp lemon zest

1/8 tsp sea salt

Freshly ground black pepper to taste

Combine all ingredients in a small bowl and stir through until well combined. Refrigerate (covered) until serving.