Vegan “Crab” Cakes

READY IN: 20mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place the chickpeas, hearts of palm, and jalepeño into a food processor and pulse to combine and mash. Don’t over process it though, you still want some crabby texture.
  • Scoop the chickpea mixture into a large bowl and add the other ingredients. Stir well to combine.
  • Place the remaining ½ cup of panko in a shallow dish.
  • Heat an oil coated skillet on medium-high heat.
  • Form the “crab” mixture into small patties–making sure to pack the mixture tightly, and then coat in the panko in the shallow dish.
  • Pan fry for 3 minutes on each side.
  • Do this with the remaining batter. I usually fit 4-5 patties on the skillet at a time. When they are cooked, transfer them to a plate covered with paper towel.
  • Serve with a dollop of vegan mayo and fresh greens.
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