Vegan Crab Cakes
With their briny flavor and tender texture, hearts of palm make a
convincing plant-based alternative to crab meat in these crispy and
satisfying cakes.
Ingredients
1½ slices Toasted Bread or 128g DIY Breadcrumbs
425g Hearts of Palm, drained and rinsed
32g Vegan Mayonnaise
32g Green Onions, chopped
1 tbsp Lemon Juice
1/4 tsp Salt
1/4 tsp Pepper
2 tbsp Extra Virgin Olive Oil
Directions
1
Add the toasted bread to the Work Bowl. Run HIGH with the Chopping Blade until the bread becomes crumbs. Pour the breadcrumbs into a large bowl.
2
Remove the Chopping Blade; add the Shredding Disc
3
Using the Shredding Disc, shred the hearts of palm on LOW. Pour shredded hearts of palm into the bowl with the breadcrumbs.
4
Add the mayo, green onions, lemon juice, salt, and pepper. Mix to combine.
5
Form the mixture into 6 patties.
6
Pour olive oil into a large fry pan and add the patties. Cook over medium-low heat until brown, about 3-4 minutes. Flip and cook on the other side until brown, another 3-4 minutes.
7
Serve with lemon wedges.
Nutritional information
|
Calories: 140.0 kcal |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
