Vegan Crab Cakes
Serves 430 mins prep15 mins cook
Delicious vegan crab cakes made with young jackfruit, hearts of palm, and chickpea flour, seasoned to perfection. Serve with homemade tartar sauce for a delightful experience.
0 servings
What you need
cup chickpea flour
tsp lemon juice
tsp onion powder
tsp white pepper
tsp salt
tsp celery salt
tsp garlic powder
tsp dried parsley
can artichoke hearts
tbsp vegan mayonnaise
fl oz grapeseed oil
can jackfruit
can palm hearts
Instructions
1: Add the drained hearts of palm, artichoke hearts, 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 able to form a patty that holds shape. 3: Optionally let this mixture chill for 30 mins or overnight if making ahead. 4: Heat a pan with oil covering the bottom and fry the patties on both sides until golden, crisp, and cooked through. 5: Remove from oil and place on a paper towel-lined plate. 6: Make tartar sauce on the side and serve.View original recipe