"No Crab" Cakes (WFPB)

Updated at: Wed, 16 Aug 2023 20:24:55 GMT

Step 1

Drain can of garbanzo beans and place beans in a deep platter. Using a potato masher, press until about 2/3 of all beans have been mashed. Set aside.

Step 2

Drain can of hearts of palm. Cut each in about 3 pieces and place in a deep platter. Using a potato masher or your clean hands, press until they are evenly shredded. Set aside.

Step 3

Heat a skillet over medium-high heat. Add olive oil and then add diced onions and sauté for approx. 2 min, until they’re soft and translucent. Mix in fennel and garlic; cook for another minute. Add smoked paprika and cumin then stir until onion mixture is evenly coated with spices. Turn heat off and allow to cool down slightly.

Step 4

In a large bowl, mix mashed garbanzo beans and shredded hearts of palm. Add onion mixture, ½ cup rice crumbs, and flaxseed mixture. Season with salt and pepper. Using clean hands, mix well until all ingredients are well incorporated. Taste and adjust seasoning.

Step 5

Separate into 4 equal parts (or 6 for medium-sized cakes); form a ball and flatten into cakes about 1” thick.

Step 6

Add ¼ cup of rice crumbs to a shallow bowl or platter. Coat each cake with crumbs all around. Set aside.

Step 7

Heat cast iron skillet over medium-high heat and add enough avocado oil to coat the bottom of the pan (2-4 tbsp.) Once oil smokes, sear cakes on both sides for about 2-3min, until they’re golden and a thin crust has formed. Transfer to a platter lined with paper towel.

Step 8

Serve with mango slaw and top with aioli and microgreens or fresh chopped herbs.

0 liked

0 disliked