Ingredients
Equipment
Method
Directions:
- In a large mixing bowl, add the drained chickpeas. Using a fork or potato masher, gently mash the chickpeas until they are mostly broken down, but still have some texture.
- Add the drained artichoke hearts and roughly chopped hearts of palm to the bowl with the chickpeas. Stir in the vegan mayonnaise, Dijon mustard, chopped green onion, kosher salt, Old Bay seasoning, and black pepper. Mix until everything is well combined.
- Sprinkle the all-purpose flour over the mixture and fold it in gently. Gradually add the panko breadcrumbs, stirring until the mixture holds together but is not overly dry.
- With clean hands, shape the mixture into patties, about 2-3 inches in diameter. You should be able to make around 8-10 cakes depending on your desired size.
- In a large skillet, heat a generous drizzle of olive oil over medium heat. You want enough oil to coat the bottom of the pan without drowning the cakes.
- Carefully place the formed patties into the skillet, being sure not to overcrowd the pan. Fry the cakes for about 4-5 minutes on each side, or until they are golden brown and crispy. Transfer them to a plate lined with paper towels to absorb any excess oil.
- Serve your Vegan Crab Cakes warm, garnished with additional chopped green onion and accompanied by vegan tartar sauce for dipping. These cakes are best enjoyed fresh but can also be reheated later.
Notes
- Don’t over-mash the chickpeas; you want some texture for the cakes.
- Make sure the skillet is hot enough before adding the cakes to achieve that perfect crispy crust.
- Allow the cakes to cook undisturbed for a few minutes to avoid them falling apart when flipping.
- Use a non-stick skillet or ensure there is enough oil to prevent sticking.