Ingredients:
8-12 oz. tempeh purchased or pinto bean tempeh
2 TBL nutritional yeast
1/4 - 1/2 cup bread crumbs, or 1/4 cup corn mesa
2 TBL old bay seasoning (salty)
3 TBL dulce flakes or seaweed dried (this will turn your cakes black)
as needed water
1 TBL fresh lemon juice
1/4 cup fresh, minced green onion
2 TBL vegan mayonnaise or homemade mayo
1 tsp dry mustard
to taste flat leaf italian parsley, or dried parsley
as needed oil for frying pan
Method:
break apart tempeh and place in frying pan with a little water and the dulce flakes, boil, then turn down to a simmer until tempeh soaks up all the water
--TIP...these cakes should be firm enough to stay together, you may have to add a little more breadcrumbs or mesa if they are too soft
After the tempeh has soaked up ALL of the water, place in mixing bowl, add all of the other ingredients and mix with your hands, then form cakes, taste to see if you would like more salt, fat, dulce flavor, etc.
Heat saute pan up till hot and put in oil, then place your cakes in and saute and flip until brown
Enjoy with tartar sauce or vegan cocktail sauce
