Vegan  Crab Cakes

Yield

10 servings

Time

30 minutes

Ingredients

Hearts of palm Canned Chickpeas Vegan Mayo Kelp granules Breadcrumbs Lemon Juice Oregano Garlic Powder Old Bay Seasoning Mustard Sriracha Salt Oil

1. Drain the liquid from the hearts of palm and cut them in half*. Drain the liquid from the chickpeas, reserving 4 tablespoons. Place the hearts of palm and chickpeas into a food processor.

2. Pour the chickpea liquid into a large mixing bowl and whisk until very foamy.

3. At this point, add the vegan mayo, mustard, garlic powder, oregano, kelp, lemon juice, sriracha, Old Bay seasoning, and salt. Mix everything well.

4. Now add the pulsed chickpea-hearts of palm mixture and breadcrumbs. Mix everything well and let it rest for 20-30 minutes.

5. Using ⅓ cup as a measure, form round patties (about 1 inch thick) with your hands. Dredge them in breadcrumbs nicely.

6. Fry over medium heat for about 4 minutes on each side, until golden brown and crispy.

Store these Vegan Crab Cakes in an airtight container with a piece of parchment paper between each layer. They can be refrigerated for up to 5 days.

These Vegan Crab Cakes are crispy on the outside and tender on the inside. Their delicious "seafood" flavor and delectable seasonings make this recipe a great appetizer or main dish.

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