Vegan Crab Cakes
15 oz chickpeas (425 g), drained and rinsed, 1 can
15 oz hearts of palm (425 g), drained, rinsed and cut into large chunks, 1 can
15 oz artichoke heart (425 g), drained and rinsed
1 ½ cups panko breadcrumbs (75 g), divided
¾ cup vegan mayonnaise (170 g), divided
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
How to Make It
Add chickpeas, hearts of palm, and artichoke hearts to food processor. Pulse until mixture is chopped, yet still slightly chunky.
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.
Form the mixture into 6 1-inch (2 cm) thick patties.
Dip each patty in remaining bread crumbs.
Heat a pan of oil to 350˚F (180˚C). Fry each patty for 3-6 minutes per side, until golden brown.
Transfer to paper towel-lined plate to absorb excess oil.
For tartar sauce, combine remaining vegan mayo, relish, and 1 teaspoon lemon juice in mixing bowl.
Top the patties with tartar sauce, dill, and lemon juice.
Dry Measuring Cups
Cast Iron Pan
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