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Vegan Crab Cakes

by Rachel Gaewski

Inspired by hotforfoodblog.com

Ingredients

for 6 servings

  • 15 oz
    chickpeas, drained and rinsed, 1 can (425 g)
  • 15 oz
    hearts of palm, drained, rinsed and cut into large chunks, 1 can (425 g)
  • 15 oz
    artichoke heart, drained and rinsed (425 g)
  • 1 ½ cups
    panko breadcrumbs, divided (75 g)
  • ¾ cup
    vegan mayonnaise, divided (170 g)
  • 1 teaspoon
    dijon mustard
  • 2 teaspoons
    lemon juice, divided
  • ¼ teaspoon
    salt
  • ¼ teaspoon
    pepper
  • 1 tablespoon
    old bay seasoning
  • oil, for frying
  • 1 tablespoon
    sweet pickle relish
  • fresh dill, to serve

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Preparation

  1. Add chickpeas, hearts of palm, and artichoke hearts to food processor. Pulse until mixture is chopped, yet still slightly chunky.
  2. Transfer mixture to large mixing bowl and add 1 cup (50 g) of bread crumbs, ¼ cup (55 g) vegan mayonnaise, Dijon mustard, 1 teaspoon lemon juice, salt, pepper, and Old Bay seasoning. Mix well.
  3. Form the mixture into 6 1-inch (2 cm) thick patties.
  4. Dip each patty in remaining bread crumbs.
  5. Heat a pan of oil to 350˚F (180˚C). Fry each patty for 3-6 minutes per side, until golden brown.
  6. Transfer to paper towel-lined plate to absorb excess oil.
  7. For tartar sauce, combine remaining vegan mayo, relish, and 1 teaspoon lemon juice in mixing bowl.
  8. Top the patties with tartar sauce, dill, and lemon juice.
  9. Enjoy!
 

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