Ginger Nori Cakes with Sriracha Mayonnaise

Name: Ginger Nori Cakes with Sriracha Mayonnaise
Prep time: 20 min
Cook time: 10 min
Total time: 50 min
Cuisine: Japanese
Ingredients: 3 tablespoons ground flaxseed; Salt; 1 pound (500 g) russet potatoes, peeled; 1 large onion; 2 garlic cloves; 1 thumb-sized piece ginger; ½ red jalapeño or other fresh red chile; ½ red jalapeño or other fresh red chile; 1 scallion; 2 sheets nori; 4 tablespoons peanut oil; 1 tablespoon soy sauce; 1½ cups (250 g) drained cooked chickpeas; 1 teaspoon ground coriander; ⅓ cup (40 g) gluten-free bread crumbs; lettuce leaves or chopped lettuce, for serving; lettuce leaves or chopped lettuce, for serving; ¼ cup (60 g) Sriracha Mayo; 1 tablespoon sesame seeds

Preparation info

Makes
10
cakes

Difficulty
Easy
Ready in
50 min

Appears in

Vegan Everything

By Nadine Horn and Jörg Mayer

Published 2019

About

We hope you try these toasty little cakes with a Japanese touch. The slightly sweet and salty flavor of the nori is a fun addition to a party buffet table. These also make a great sandwich filler.

Ingredients

3 tablespoons ground flaxseed
Salt
1 pound (500 g

Asia
Japan
Sandwich
Vegan
Gluten-free

Method

Combine the flaxseed with ¼ cup plus 2 tablespoons (90 ml) water in a small bowl. Set aside for 10 minutes.
Bring a pot of salted water to boil. Cube the potatoes and cook for 10 minutes in the boiling water, until fork-tender. Drain and let cool slightly.
Finely chop the onion, garlic, ginger, and jalapeño. Thinly slice the scallion. Cut the nori int