As regular readers will know, I often team up with Laura Ashley to create recipes for their blog and my latest was inspired by their new harbour-themed collection. I decided to create a vegan “seafood” recipe and these mock crab cakes were the (super delicious) result! Click here to get the recipe.

I was inspired by a few recipes I’ve seen that use artichokes to create that “meaty” texture and was amazed by how well it works in this recipe. I think artichokes are super underrated and I can’t wait to experiment more with it in creating some meaty vegan dishes.

Just simple, wholesome, plant-based ingredients make up these savoury cakes. Perfect for parties or snacking but can also be made into a main meal by serving with a salad or some chips.

Along with being vegan, these “crab” cakes are also gluten-free. I discovered that rice cakes actually make an amazing substitute for breadcrumbs and that’s what I’ve used in this recipe. Simply blitz the rice cakes in a food processor or put them in a zip lock bag and crush with a rolling pin to create the crumbs. But you can, of course, just use shop-bought gluten-free breadcrumbs or just regular breadcrumbs if you don’t need it to be gluten-free.

Serve with some vegan mayo (now easy to find in most supermarkets and health food stores) with some fresh dill and lemon. So so delicious.