Vegan Crab Cakes

🛒 Ingredients

• Hearts of Palm (drained) 70 g · 20 kcal
• Artichoke Hearts (canned, drained) 50 g · 24 kcal
• Chickpeas (canned, drained) 25 g · 41 kcal
• Vegan Mayonnaise 29 g · 101 kcal
• Panko Breadcrumbs (for mixture) 8 g · 29 kcal
• Panko Breadcrumbs (for coating) 5 g · 19 kcal
• Celery Stalk 10 g · 2 kcal
• Red Onion (finely diced) 10 g · 4 kcal
• Lemon Juice 8 g · 2 kcal
• Dijon Mustard 4 g · 6 kcal
• Old Bay Seasoning 2 g · 0 kcal
• Nori Sheet (crumbled) 1 g · 3 kcal
• Fresh Parsley (chopped) 2 g · 1 kcal
• Olive Oil (for frying) 7 g · 62 kcal

👨‍🍳 Instructions

1. Drain hearts of palm, artichoke hearts, and chickpeas. Roughly chop or mash the hearts of palm and artichokes to achieve a 'crab-like' texture. Mash chickpeas lightly.
2. In a large bowl, combine the mashed mixture with vegan mayonnaise, finely diced celery and red onion, lemon juice, Dijon mustard, Old Bay seasoning, crumbled nori, and chopped fresh parsley. Mix well.
3. Stir in the Panko breadcrumbs (for mixture) until just combined; do not overmix. Form the mixture into two small patties, roughly 1 inch thick.
4. Place the remaining Panko breadcrumbs (for coating) on a shallow plate. Gently dredge each patty in the breadcrumbs, pressing lightly to adhere, ensuring they are fully coated.
5. Heat olive oil in a non-stick skillet over medium heat. Carefully place the crab cakes in the hot oil, ensuring not to overcrowd the pan.
6. Cook for 3-5 minutes per side, or until golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.
7. Serve the vegan crab cakes hot, garnished with fresh lemon wedges and your favorite vegan tartar sauce or aioli.