Vegan Crab Cakes
Prep time: 10 min
Cook time: 15 min
1 can chickpeas, drained and rinsed
1 can hearts of palm, drained, rinsed, and cut into large chunks
1 can artichoke heart, drained and rinsed
1 1/2 cups panko breadcrumbs, divided
3/4 cup vegan mayonnaise, divided
1 tsp dijon mustard
2 tsp lemon juice, divided
1/4 tsp salt
1/4 tsp pepper
1 tbsp old bay seasoning
Oil for frying
1 tbsp sweet pickle relish
Add chickpeas, hearts of palm, and artichoke hearts to a food processor.
Pulse until the mixture is chopped, yet still slightly chunky. Transfer mixture to large mixing bowl and add 1 cup of breadcrumbs, 1/4 cup of vegan mayonnaise, Dijon mustard, 1 teaspoon of lemon juice, salt, pepper, and Old Bay seasoning. Mix well.
Form the mixture into 6 1-inch (2 cm) thick patties. Dip each patty in the remaining breadcrumbs.
Heat a pan of oil to 350°F (180°C). Fry each patty for 3-6 minutes per side, until golden brown. Transfer to a paper towel-lined plate to absorb excess Oil.
For tartar sauce, combine the remaining vegan mayo, relish, and 1 teaspoon of lemon juice in a mixing bowl.
Top the patties with tartar sauce, dill, and lemon juice, and enjoy!