Description
Enjoy these Vegan Crab Cakes, a delightful blend of chickpeas, hearts of palm, and artichokes. They’re quick to prepare and perfect for any meal, ideal for those seeking healthy and tasty home-cooked options.
Ingredients
Scale
- 15-ounce can chickpeas
- 15-ounce can hearts of palm
- 15-ounce can artichoke hearts
- 2 tablespoons vegan mayonnaise
- 3/4 cup panko (plain)
- 3 tablespoons all-purpose flour
- 1 green onion, finely chopped
- 2 tablespoons chopped fresh parsley, plus more to garnish
- 2 tablespoons dijon mustard
- 1 tablespoon old bay seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- fresh ground black pepper, to taste
- olive oil, for cooking
- 1 recipe vegan tartar sauce, for serving
Instructions
- Drain the chickpeas, hearts of palm, and artichokes. Place them in a food processor and process briefly until chopped but still chunky.
- Transfer the mixture to a bowl and add vegan mayonnaise, panko, flour, green onion, parsley, Dijon mustard, Old Bay seasoning, garlic powder, kosher salt, and black pepper. Mix until a dough forms.
- Using a 1/4 cup measure, shape the dough into 12 patties by hand. You can cook them immediately or refrigerate for up to 24 hours before cooking. If refrigerated, let them sit at room temperature for 15 minutes before cooking.
- Heat a skillet over medium heat and coat the bottom with olive oil. Cook the patties for about 2 to 3 minutes on each side or until golden brown. Transfer to a baking rack to maintain crispiness, then repeat with the remaining batches. After cooling for 3 minutes, serve with vegan tartar sauce.
Notes
These Vegan Crab Cakes can be stored in the fridge for up to 3 days, making them great leftovers. Reheat gently in a skillet.
If you want to prepare ahead, refrigerate the formed patties and cook them right before serving.
Nutrition
- Serving Size: 1 cake
- Calories: 120
- Sugar: 1g
- Sodium: 350mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg