Vegan Chickpea Crab Cakes
Crispy vegan crab cakes with a soft flaky interior. Easy to make, nutitious and an authentic under the sea flavour.
Ingredients
Vegan Crab Cakes
- 1 can chickpeas (19 oz) drained and rinsed
- 1 can hearts of palm (19 oz) drained and rinsed
- 1 cup breadcrumbs divided
- 1 sheet seaweed chopped
- 1/4 cup vegan mayonaise
- 1 Tbsp lemon juice
- 1 Tbsp mustard
- 1/2 tsp paprika
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 Tbsp oil
- 1 Tbsp capers for garnish
Lemon & Dill Sauce
- 4 Tbsp vegan mayonaise
- 1 Tbsp lemon juice
- 1 tsp dill fresh or dried
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
Vegan Crab Cakes
- To a food processor, add the chickpeas, hearts of palm, chopped nori, vegan mayonnaise, lemon juice, paprika, mustard, salt, and pepper.
- Pulse 3-4 times to mix and break up the chickpeas and hearts of palm. Do not over mix, as you want there to be texture.
- Add in 4-5 Tbsps of breadcrumbs to the mixture and stir.
- Divide the mixture into 10 portions and use your hands to form 10 small patties. (It's easier to ensure they hold together in the pan when frying/flipping when smaller in size).
- Dip both sides of your patties in a shallow bowl filled with the bread crumbs.
- Heat the oil in a large non-stick frying pan over medium-high heat.
- When hot add the patties, and fry 5-7 minutes per side until golden brown.
- Serve hot with a side of Lemon Dill Sauce and capers.
Lemon & Dill Sauce
- Combine all ingredients in a small mixing bowl.
- Serve overtop of Crab Cakes or in a small dip bowl.