Crab Cake Tostada

1: Add the drained hearts of palm, artichoke hearts, chickpeas, onion, and jackfruit to a food processor and pulse until combined but still chunky.

2: Transfer the mixture to a large bowl, add the flour and seasonings, and mix until combined and you can form a patty that holds shape in your hand.

3: Optionally, let this mixture chill for 30 mins or overnight if making ahead of time.

4: Heat a pan with oil that covers the bottom surface, and fry the patties on both sides over medium heat until golden, crisp, and cooked through.

5: Remove from oil and place on a paper towel-lined plate.

6: Cook the tortillas in the same oil for about 2 minutes on each side or until crisp and golden.

7: For the onion slaw, slice the onion, pepper, and radish thinly, grate some lime zest, and mix with garlic, oil, and salt. Set aside until ready to serve.

8: Make the tartar sauce on the side.

9: Assemble tostadas and serve.