Vegan crab cakes? Maybe not, but these definitely belong on your plate tonight. Crispy outside, decadent and moist inside, plus that kick from the chipotle mayo makes them irresistible . Rough chopping the hearts of palm added the right texture to this cake. Can you bake these? I am sure you can, yet shallow frying them in a non stick pan with a bit of oil is essential if you want that beautiful crispy texture. I should have stopped at 2 but these were so good….
Ingredients
- 3 cloves of garlic
- 1 handful cilantro
- 3 scallions
- 2 mini sweet bell peppers
- 1 jalapeno
- 1 large carrot
- 1 can chickpeas
- 2 cans Hearts of Palm
- juice from 1 lemon
- 1 cup plain breadcrumbs
- 1/2 tsp black pepper
- 1 tsp. of each; smoked paprika, garlic powder, onion powder
- 1 1/2 tsp kosher salt
- 1 tbsp horseradish mustard
- 1/2 cup breadcrumbs seasoned with 1/2 tsp each garlic powder, smoked paprika and 1 tsp salt
- oil for pan frying the cakes
Preparation
Step 1 – peel and grate carrot, set aside; In a food processor add garlic, scallions, cilantro, peppers, jalapeno, lemon juice and pulse to chop very fine; add drained chickpeas, salt, pepper, smoked paprika, garlic powder, onion powder, mustard and salt; pulse to a chunky texture ( we are not making hummus here! )
Step 2 – transfer chickpea mix to a large bowl, add 1 cup breadcrumbs, and the grated carrot, rough chop the drained hearts of palm and add them in; combine very well ( I use my clean hands, you should too!) refrigerate for 20 min to firm up a bit.
Step 3 – Make the chipotle mayo, 1/3 cup vegan mayo ( I use Just Mayo), 1 tbsp adobo from canned chipotle peppers, 1 tbsp lemon juice, pinch of salt and pepper, mix and set aside
Step 4 – make the cakes; take about 1/3 cup of the mix and form into a patty, set on wax paper while you make a total of 9; spread your 1/2 cup of seasoned breadcrumbs onto a plate and gently press your cakes to lightly coat with the breadcrumbs; heat 3 tbsp of oil in a large non stick skillet and add your cakes; cook 8-10 minutes each side on low/medium heat; transfer onto paper towels to absorb excess oil.
Serve with the chipotle mayo, lemon wedges and fresh chives. Enjoy!
– Mia
LemonVinaigrette 