baked vegan "crab" cakes
These "kinda" krabby cakes are a great summer appetiser or mini main made from chickpeas, banana blossom, artichoke hearts and/or hearts of palm served with a tangy dill and caper alioli.
Equipment
- food processor
Ingredients
Crab Cakes
- 240 grams chickpeas drained
- 240 grams hearts of palm artichoke hearts or banana blossom, drained
- 40 grams green onions chopped
- 20 grams celery chopped
- 90 grams red bell pepper chopped
- 10 grams ground flax seed
- 4 grams garlic minced
Dill Alioli Dressing
- 60 grams vegan mayo
- 16 grams capers or relish
- 1 tsp dill
- 15 ml lemon juice
- ½ tsp tabasco
Instructions
Crab Cakes
- Preheat the oven to 400°F (200 °F) and lay a pan with baking paper.
- In a food processor add the garbanzo beans and hearts of palm/ artichokes or banana blossoms just to break up – don’t pulse too much.
- Add remaining ingredients into a food processor and blend until everything has broken down. Do not over pulse so it gets too mushy but to a desired texture.
- Use a desired size cookie scoop to scoop mixtures into patties (larger ¼ cup patties for 10 servings or two tablespoon cookie scoop for 20 servings) and spray with olive oil.
- Bake for 30 minutes, turning once halfway until lightly browned.
- Serve over lettuce or slaw with dill sauce drizzled on top.
Dressing
- Add all ingredients to a small bowl and stir until well mixed.
Nutrition
Serving: 4cakesCalories: 291kcalCarbohydrates: 37gProtein: 8gFat: 13gSaturated Fat: 1gSodium: 230mgPotassium: 1367mgFiber: 7gSugar: 15gVitamin A: 884IUVitamin C: 38mgCalcium: 54mgIron: 3mg
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