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
Nutrition Info
Calories 504
Fat 31g
Carbs 43g
Fiber 11g
Sugar 5g
Protein 12g
How to Make It
1. Step
Add chickpeas, hearts of palm, and artichoke hearts to food processor. Pulse until mixture is chopped, yet still slightly chunky.
2. Step
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. Step
Form the mixture into 6 1-inch (2 cm) thick patties.
4. Step
Dip each patty in remaining bread crumbs.
5. Step
Heat a pan of oil to 350˚F (180˚C). Fry each patty for 3-6 minutes per side, until golden brown.
6. Step
Transfer to paper towel-lined plate to absorb excess oil.
7. Step
For tartar sauce, combine remaining vegan mayo, relish, and 1 teaspoon lemon juice in mixing bowl.
8. Step
Top the patties with tartar sauce, dill, and lemon juice.
