Crabless Cakes With Salad

Recipe type: Lunch
  • 1 cup cashew pieces
  • 1 cup coconut flakes
  • 1 brown rice cake, crumbled
  • ½ cups minced celery
  • 1 yellow onion, peeled and chopped
  • 2 medium carrots, shredded or finely minced
  • ¼ cup parsley, chopped or 2 tablespoons dried
  • 1 tablespoon cashew butter (raw and organic if you can find it, almond butter will also work)
  • 1 teaspoon sea salt
  • ½ cup gluten free flour
  • 3 teaspoons paprika
  • 1 small clove garlic, peeled
  • 2 tablespoons dulse or nori or kelp granules or flakes
  • 1 teaspoon fresh ground pepper
  1. Preheat oven to 350°F. Mix all ingredients together in a food processor, blending until all large pieces are broken up and you have a sticky, fairly well combined mixture. Grease a baking sheet with 1 teaspoon of coconut oil or olive oil and form the sticky mixture into uniform patties (roughly 4 inches in diameter), then bake in the oven for 8 minutes, turn over (should be golden brown on the bottom side) and bake another 7 minutes.
  2. Serve with organic stone ground mustard and/or raw sauerkraut.
  3. Serve with a big salad with lots of veggies, nuts, seeds, healthy fats (such as avocado) and dressing of your choice.