Enjoy these healthy and delicious vegan “crab cakes.” You won’t even miss the real thing.
1 can chickpeas (save the liquid)
1 can palm hearts, drained & rinsed
6 oz breadcrumbs
2 spring onions chopped
4 tbs vegan mayo
1 tsp mustard
1 tbsp Old Bay (rounded)
A pinch pepper
Vegetable oil, for frying
Fresh dill, chopped
lemon cut into wedges
Pulse the chickpeas, palm hearts, 3 ounces of the breadcrumbs, spring onions, mayo, mustard, and spices in a food processor until everything is coarsely chopped. I like to refrigerate the mixture for an hour before I make the patties but you don’t have to.
Form into 12 medium patties and arrange onto a large plate.
Pour the rest of the breadcrumbs into a bowl. In a separate bowl pour the chickpea liquid (this will act as a binder).
Dip each patty into the chickpea liquid and then cover in breadcrumbs. Press in the crumbs until well coated. Place on the large plate.
Coat the base of a large skillet with oil on a high heat. When the oil is hot, use one of the patties to test it. It will sizzle when it’s ready.
Cook each “crab cake” for 4-5 minutes on each side. Set the cooked patty on a paper towel to absorb any excess oil.
Serve with a side of sauce. (Combine mayo and chopped dill to taste. Squeeze a lemon wedge over your cake before eating.
Makes 12, which in our family, serves 3 or 4. (Because let’s face it, vegans are hungry!)