Cape Cod Cakes Recipe

Ingredients

• 1 Tbsp. paprika
• 1 tsp salt
• 1 tsp celery seed
• 1/2 tsp garlic pwdr
• 1/2 tsp Old Bay seasoning
• 1/2 tsp onion pwdr
• 1/2 tsp dry mustard
• 1/2 tsp dry thyme
• 1/2 tsp dry basil
• 1/4 tsp grnd cinnamon
• 1/8 tsp cayenne
• 1/8 tsp freshly-grnd white pepper
• 1/8 tsp freshly-grnd black pepper
• 1/4 c. tamari or possibly soy sauce
• 2 Tbsp. fresh lemon juice
• 1/4 c. apple juice
• 1 x garlic clove crushed
• 1/4 tsp chopped fresh ginger
• 1 ounce dry hijiki
• 1 lb hard or possibly extra-hard tofu
• 2 Tbsp. extra virgin olive oil
• 1 med onion finely minced
• 3 x garlic cloves chopped
• 1 med red bell pepper finely minced
• 1 x celery stalk finely minced
• 1/2 c. finely-minced fresh flat-leaf parsley
• 2 Tbsp. Dijon mustard
• 3 Tbsp. soy mayonnaise
• 1 Tbsp. prepared horseradish
• 1/2 tsp warm pepper sauce
• 1/4 c. fresh lemon juice
• 1 1/2 c. plain bread crumbs Vegetable oil if pan-frying Lemon wedges for garnish Tartar Sauce (see recipe)

Instructions

1. Make seasoning mix: In small bowl, combine all ingredients.
2. Reserve 1 tsp.
3. mix to add in to breading.
4. Rinse hijiki.
5. If using marinade, mix all ingredients and 1/4 c. water in medium bowl and add in hijiki.
6. If not using marinade, cover hijiki with water.
7. Soak 20 min.
8. Remove from marinade or possibly water and chop.
9. Put tofu on plate lined with two layers of paper towels.
10. Place another two layers of paper towels over tofu.
11. Set plate over towels and place heavy can on plate to press out excess water from tofu.
12. In medium bowl, crumble tofu.
13. Set aside.
14. In large skillet, heat oil over medium-high heat.
15. Add in onion and cook, stirring often, 1 minute.
16. Add in garlic, bell pepper, celery and seasoning mix and stir well.
17. Stir in hijiki and cook, stirring occasionally, 3 min.
18. Stir in parsley.
19. Remove from heat.
20. Transfer vegetables to bowl containing tofu.
21. Add in mustard, mayonnaise, horseradish, warm pepper sauce, lemon juice and 1 c. bread crumbs and stir well.
22. Form into round patties, using 1/3 c. of mix for each.
23. Place remaining 1/2 c. bread crumbs in shallow bowl and stir in reserved 1 tsp.
24. seasoning mix.
25. Lightly dredge croquettes in breading so both sides are proportionately coated.
26. To bake: Preheat oven to 375 degrees.
27. Coat baking sheet with cooking spray.
28. Arrange croquettes on prepared sheet.
29. Bake till lightly browned, about 15 min per side.
30. To pan-fry: In large skillet, heat 1/4 inch vegetable oil over medium-high heat.
31. When oil is warm but not smoking, add in croquettes in batches.
32. Cook till croquettes are browned, about 1 to 2 min per side.
33. Transfer to plate lined with paper towels to remove excess oil.
34. Serve croquettes garnished with lemon wedges and Tartar Sauce.
35. This recipe yields 16 croquettes.
36. Comments: These cakes can be baked or possibly pan-fried.
37. Hijiki, with a slightly anise flavor, is a dry seaweed which is reconstituted in water and used as a vegetable.
38. Here, we used our special marinade for which purpose.
39. To prepare in advance, brown croquettes and place in covered container in refrigerator.
40. To serve, hot in preheated 350 degree oven.
41. Yield: 16 croquettes