Artichoke “not Crab” Cakes

I loved crab cakes and on the rare occasion I still eat animal products do. But I have a texture thing and if I get one tiny piece of shell…I’m done. Entire meal ruined. Gagging for days. So instead I tried this fun little recipe for summer. Its easy, fast, light tasty and it gives you a use for that c an of artichokes that have been sitting in your pantry that you have no idea what to do with. Its the perfect refreshing recipe for summer too. I served it with roasted red pepper quinoa and a side of sautéed Zucchini….because I love zucchini.


  • 1 14 oz can of Artichoke hearts
  • 1/ 3 cup corn
  • 1 c up bread crumbs
  • 1 tablespoon bay seasoning
  • 1 1/2 tablespoon chia seeds
  • Lemon Tarter sauce


Combine chia seeds with 3 tablespoons of water in a large bowl and let soak for 5 minutes.

Strain artichoke hearts before combining with corn in the food processer until it is finely chopped.

Add bread crumbs to chia seeds along with 3 tablespoons of the lemon tarter sauce. Stir to combine before adding in the artichoke and corn mixture. Mix for ab out one full minute and then let sit for 5 minutes.

Form the mixture into patties about 1/4 inch thick. Place patties on a plate and than refrigerate for about 5 minutes again so that they set. (If making your sides this is the perfect time to do so.)

In a non stick pan, heat cooking oil. Make sure that it is hot before adding the patties to it, cooking them for 3- 4 minutes on e ach side without moving them. Flip and repeat process until you’ve cooked them all.

Plate with sides and drizzle with more of the lemon tarter sauce.

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