Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 8 people
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
8
- 2tablespoons powdered egg replacer
- 4tablespoons water
- 400grams canned chickpeas, drained, rinsed
- 600grams canned hearts of palm, drained, roughly chopped
- 4tablespoons vegan mayonnaise
- 1 lemon, juice and zest
- 2 stalks spring onions, thinly sliced
- 1tablespoons old bay seasoning
- 150grams vegan panko breadcrumbs, divided
- 1 pinch salt
- 1 pinch pepper
- 4tablespoons vegetable oil
Description
All the flavours of crunchy and traditional crab cakes made completely vegan, the only thing you'll need is a side of vegan tartar sauce for dipping.
Method
Step 1 of 5
Whisk the egg replacer with the water allowing the mixture to thicken for 1 minute.
Step 2 of 5
Add the chickpea and hearts of palm to a food processor pulsing a few times to achieve a crab like texture. Transfer to a mixing bowl, mix together with the vegan mayonnaise, lemon juice, zest, spring onions, old bay seasoning, half of the breadcrumbs, salt and pepper.
Step 3 of 5
Heat 2 tbs of vegetable oil in a large non-stick pan placing it onto medium heat on the stovetop for 1 minute. Use and ice-cream scoop or large spoon to portion the mixture before forming them into cakes.
Step 4 of 5
Coat the cakes in the remaining breadcrumbs adding 2-3 cakes into the hot oil, frying on each side for 2-3 minutes until golden and crispy.
Step 5 of 5
Place the crab cakes onto a plate lined with paper towel to drain of any oil, continue cooking until all of the crab cakes are cooked off.
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