Chickpea and Hearts of Palm Cakes with Chipotle Mayo

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

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