Vegan Crab Cakes
Healthy + Plant-Based + Flavorful
So, I had the opportunity to create a mock recipe of the original crab cake. Disclaimer, it's definitely not the Maryland Crab Cake - for various reasons. But, it is a great and healthier alternative! These patties have a generous amount of protein due to the chickpeas. And, the heart of palms and artichokes give it so much of the crab-meat texture. In addition to the nori sheets, which provide the sea-like taste. It's filled with all of the ingredients you can pronounce. This is a true plant-based meal. I hope you enjoy!
Healthy + Plant-Based + Flavorful
14 INGREDIENTS
PREP TIME: 10 MINS | COOK TIME: 15 MINS | TOTAL TIME: 25 MINUTES
6-8 SERVINGS
Ingredients
1 cup chickpeas cooked
2 stalks green onions
1/2 inch ginger
2 large garlic cloves
3 tablespoons soy sauce
4 tablespoons miso chickpea
4 teaspoons hot sauce
pinch of salt
3 nori sheets 8x8 inches or 20x20 cm, sliced
1/4 cup olive oil
1 can heart of palm (chopped)
1 cup artichoke hearts (chopped)
1/4 cup panko breadcrumbs
Oil for pan frying
Instructions
Add the chickpeas, green onions, ginger, garlic, soy sauce, miso, hot sauce and the nori sheets to the food processor and pulse a few times.
Add the olive oil into the food processor and process until the mixture is well combined and mushy but with some texture left.
In a separate large bowl, combine the chopped hearts of palm and artichoke hearts with the processed mixture.
Add the panko bread crumbs, combine and shape into patties.
Pan by the patties on both sides over medium-high heat until they develop a golden brown crust, about 5 minutes on each side.
