HEART OF PALM "CRAB" CAKES
- Prep Time:
- 15 minutes
- Cook Time:
- 4 minutes each
- Serves:
- 7 cakes
INGREDIENTS
- 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
Instructions
- 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.
