HEARTS OF PALM KELP CRAB CAKES

Serving size: 9

These are a remake of a dish I like to get at one of my favorite vegan restaurants in Los Angeles, Crossroads Kitchen. For the record, Catch LA also makes a delicious vegan crab cake.

Hearts of palm offers a shockingly similar taste and texture to that of crab, making it the perfect substitute for vegan crab cakes. The finished product is almost indistinguishable and I actually think the plant-based version tastes even better. These are crispy on the outside yet moist and flaky on the inside with a subtle "from the sea" taste from the kelp granules.

INGREDIENTS

• one 15 oz can garbanzo beans (save liquid)

• two 14 oz cans hearts of palm

• 4 tablespoons saved garbanzo bean liquid

• 1/4 cup vegan mayonnaise

••1 teaspoon vegan worcestershire sauce

• 1 teaspoon lemon juice

• 1 teaspoon dijon mustard

• 1 tablespoon kelp granules

• 1 tablespoon dried parsley

• 1 1/2 teaspoons Old Bay Seasoning

• 1 1/2 teaspoons garlic powder

• 1/2 teaspoon sea salt

• 1/2 cup green onion, sliced

• 1 cup breadcrumbs

I use these kelp granules from Whole Foods. In addition to adding a "sea-like" flavor to the dish, kelp is a nutrient-dense type of seaweed that's rich in vitamins, minerals, trace elements, and antioxidants. It's one of the best natural food sources of iodine, can raise energy levels and boost brain function. Kelp also contains a natural fiber called alginate which studies suggest may help stop the gut from absorbing fat and thereby aid in weight-loss.

DIRECTIONS

Preheat your oven to 350 degrees.

Begin by adding the garbanzo beans and hearts of palm to a food processor and pulse until the ingredients are mashed into a crab-like consistency. Do NOT overdo this step to the point that the mixture resembles hummus, we don't want that. Set this mixture aside.

In a large bowl, whisk the reserved garbanzo bean liquid until you see a light foam. Next, add the vegan mayonnaise, lemon juice, worcestershire sauce, mustard and all the dry seasonings to the bean liquid and whisk to combine. Once combined, add the bread crumbs, green onion, plus the hearts of palm and garbanzo bean mixture from the food processor and mix these ingredients in by hand until combined.

Form the mixture into patties/cakes (approximately 3 inches wide) and arrange them on a sheet pan. If you desire a crispier edge and outside on your cakes then lightly grease the pan before adding the patties.

Bake the patties for 20 minutes, flip, and bake on the other side for an additional 20 minutes.

Serve on top of greens of your choice and with a little extra dollop of the vegan mayonnaise, sprinkle of chives, or lemon wedges.

These make for an incredibly satisfying appetizer and even have the potential to star as the main course of a plant-based dinner with the right plating and sides. They are decadently crispy, soft, flakey, almost buttery, and seem indulgent but are still a light, healthy, protein-packed option. I love this spin on the early American classic that I believe vegans and non-vegans alike will enjoy. Like I said, I find these even tastier than the original.