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) Â 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.