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HEART OF PALM "CRAB" CAKES
4 minutes each
Gluten-free Breadless Crumbs
1/4 cup Mayonnaise or Vegan Mayonnaise
1 Tbsp Lemon Juice
2 tsp Vegan Worcestershire Sauce *optional
1 Tbsp Flax Meal
1/2 Tbsp Old Bay, seasoning blend
1/2 tsp Garlic Powder
1/8 tsp Cayenne Pepper
1 cup Longève Panko-style Breadless Crumbs (60g)
1/4 cup Longève Breadless Crumbs
1/4 cup finely chopped Green Onions (6g)
1/4 cup finely chopped Red Pepper (30g)
2 cans Heart of Palm, drained and finely chopped (400g)
1-2 Tbsp Canola Oil or Non-Stick Cooking Spray
In a medium-size bowl, combine mayo, lemon juice, optional Worcestershire sauce, flax meal, old bay seasoning blend, garlic powder, and cayenne pepper. Whisk until well combined.
Add 1/3 cup Longève Pank-style Breadless Crumbs, green onions, red pepper, and hearts of palm. Using a spatula, fold the ingredients until well combined.
Scoop 1/3 cup of the mixture into your hands, shape into patties, and set aside. Repeat until all the mixture is used. (6-7 cakes)
Coat each cake with Longeve Plain Breadless Crumbs.
Heat oil in a large skillet over medium heat.
Once oil is hot, place palm cakes on the hot pan and cook for 2 minutes on each side or until golden. Flip using a spatula.
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