This is delicious for avocado lovers, sushi lovers, CSA adventure lovers. For the vegan version, leave out the pea tendrils, garlic and crabmeat. For the salad version, leave out the sheets of nori. Let your taste buds sail with the fresh and yummy flavors of the land and sea.
These chivey wonders went fast! You can use Old Bay Seasoning or whip up your own. Though these only take a few minutes to cook, allow some chilling time to firm up the cakes before frying.
This hearty New England tradition is all the better when made with fresh and hearty New England ingredients! Salt pork is used in my Nan’s version, but I find bacon ends to be even better (plus, they don’t leave the house smelling so icky). You won’t find clam juice on the “staples” list in Veggiescope, so be sure to pick up 2 cups worth before starting this recipe.
