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Chickpea heart of palm crab cakes

Looking for the perfect plant-based crab cake? Look no further! These are full of flavor with fabulous texture, crispy on the outside and moist on the inside.
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Course Appetizer, Main Course
Servings 6 large patties

Equipment

  • Pressure cooker
  • Food processor

Ingredients
  

Patties

  • 1 1/2 cup cooked chickpeas
  • 3 pieces heart of palm, shredded
  • 1/2 cup red pepper, chopped
  • 1/2 cup sweet onion, chopped
  • 1/2 cup celery, chopped
  • 2 tbsp mayonaise
  • 1 tbsp dijon mustard
  • juice of 1/2 lemon
  • 1 tsp salt
  • 1 tsp Old Bay seasoning
  • 2 tsp garlic powder
  • 1 tsp dried parsley
  • 1/2 cup panko bread crumbs, plus extra for breading
  • oil for frying

Tarter sauce

  • 1 cup eggless mayonaise (I prefer Veganiase)
  • juice of 1/2 lemon
  • 1 tsp garlic powder
  • 1 tbsp finely chopped dill pickle (or dill relish)
  • splash of pickle brine

Instructions
 

  • Add oil to pan and heat on medium. I prefer a cast iron skillet.
  • Chop the chickpeas in a food processor for about 5 seconds, they should be chunky. Transfer to a large mixing bowl.
  • Shred the heart of palm with a fork and add to the bowl (see video in post above on how to do this). Then add celery, red pepper, onion, mayo, mustard, lemon and spices. Mix well. Fold in the bread crumbs.
  • Shape into patties using 1/4 - 1/2 cup of the mixture, depending on preferred size.
  • Pour extra breadcrumbs onto a plate and coat each side of the patties.
  • Pan fry until golden brown, about 8-10 minutes each side.