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Vegan “Crab” Cakes

These are so stinking good! Same texture and much of the same flavor as a traditional crab cake. The secret? Hearts of palm!!!

 

Ingredients:

1 can (14 ounces) hearts of palm, drained and diced

1 can (14 ounces) canned artichoke hearts, drained and diced

1 can (14 ounces)  chickpeas, drained and rinsed

1/4 cup vegan mayonnaise

1 tbsp dijon mustard

1 tbsp Old Bay (or any seafood spice)

1 clove garlic, minced

3/4 cup panko breadcrumbs

1 lemon, juiced

Fresh dill, optional

1 tbsp Olive Oil

cooking oil of choice (I like avocado oil the best)

 

Directions:

1: In food processor, combine hearts of palm, chickpeas, and artichoke hearts. Pulse until the mixture is chopped, but still holds a clumpy consistency.

2: Gently mix in the mustard, mayonnaise, old bay, garlic and bread crumbs, and juice of half a lemon.

3: Once mixed, form patties. This should yield about 8-10 patties.

4: In large skillet, heat olive or avocado oil. Cook until each side is crispy and golden (about 3-6 minutes each side)

 

Serve with a side salad, baked asparagus, or some sweet potato fries! These are great with a basic cocktail or tartar sauce.

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