Happy hearts crab cakes

Ingredient: 2 (14-ounce) cans hearts of palm, drained and chopped into large pieces 1½ cups cooked chickpeas or 1 (15-ounce) can, drained and rinsed 1 cup panko bread crumbs, plus ½ cup for coating ¼ cup vegan mayonnaise 1 jalapeño pepper, seeded and minced 1½ tablespoons Old Bay seasoning 1 teaspoon ume plum vinegar 1 teaspoon Dijon mustard 6 tablespoons grapeseed, canola, or safflower oil  Method: 1. Place the hearts of palm and chickpeas in a food processor and pulse to combine and mash. Don’t overprocess it; you still want some “crabby” texture.  2. Scrape the hearts of palm mixture into a large bowl and add the 1 cup panko, vegan mayonnaise, jalapeño, Old Bay seasoning, vinegar, and mustard. Stir well to combine. 3. Line a large plate with paper towels and keep nearby. 4. In a large skillet, heat the oil over medium-high heat. Place the ½ cup panko in a shallow dish. Form the “crab” mixture into 2-inch-wide patties, making sure to pack the mixture tightly, and then coat them in the panko in the shallow dish. Place the patties in the skillet (do not overcrowd) and pan-fry for 3 minutes on each side. Transfer the patties to the prepared plate. Repeat with the remaining mixture. 5. Serve with a dollop of Red Pepper Aioli and fresh greens.   

Happy hearts crab cakes

Happy hearts crab cakes

Ingredient:

2 (14-ounce) cans hearts of palm, drained and chopped into large pieces

1½ cups cooked chickpeas or 1 (15-ounce) can, drained and rinsed

1 cup panko bread crumbs, plus ½ cup for coating

¼ cup vegan mayonnaise

1 jalapeño pepper, seeded and minced

1½ tablespoons Old Bay seasoning

1 teaspoon ume plum vinegar

1 teaspoon Dijon mustard

6 tablespoons grapeseed, canola, or safflower oil 

Method:

1. Place the hearts of palm and chickpeas in a food processor and pulse to combine and mash. Don’t overprocess it; you still want some “crabby” texture. 

2. Scrape the hearts of palm mixture into a large bowl and add the 1 cup panko, vegan mayonnaise, jalapeño, Old Bay seasoning, vinegar, and mustard. Stir well to combine.

3. Line a large plate with paper towels and keep nearby.

4. In a large skillet, heat the oil over medium-high heat. Place the ½ cup panko in a shallow dish. Form the “crab” mixture into 2-inch-wide patties, making sure to pack the mixture tightly, and then coat them in the panko in the shallow dish. Place the patties in the skillet (do not overcrowd) and pan-fry for 3 minutes on each side. Transfer the patties to the prepared plate. Repeat with the remaining mixture.

5. Serve with a dollop of Red Pepper Aioli and fresh greens.