Vegan crab cakes made with chickpeas as the protein component, heart of palms, artichokes, nori sheets and an Asian inspired set of seasonings. This makes for a wonderfully healthy and flavorful patty with a lot of texture going for it. The full recipe is below:
- 3/4 cup chickpeas cooked
- 2 stalks green onions
- 1/2 inch ginger
- 2 large garlic gloves
- 3 tablespoons soy sauce
- 4 tablespoons miso chickpea,rice or soy
- 4 teaspoons hot sauce
- pinch of salt
- 3 nori sheets 8x8 inches or 20x20 cm, sliced
- 1/4 cup olive oil
- 1 can hearts of palm 220gr or 8oz, chopped
- 1 cup artichoke hearts chopped
- 1/4 cup panko bread crumbs
- Oil for pan frying
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.