Hearts of Palm Crab Cakes

Ingredients

hearts of palmdrained, rinsed, patted dry, shredded

1.2 cans

soy sauce

1.2 tsp

mayonnaise

Dairy-freevegan mayonnaise

1/3 cup1/3 cup

egglightly whisked

Veganground flaxseed mixed with water1 tbsp ground flaxseed + 3 tbsp water, let sit 5 min

15/8 flax egg

lemon zest

5/8 tsp

Dijon mustard

1.2 tsp

green onionsfinely minced

0.2 cup

celeryfinely minced

1/3 cup

garlic powder

5/8 tsp

smoked paprika

0.45 tsp

saltto taste

1/8 tsp

black pepperto taste

1/3 tsp

cayenneto taste

0.08 tsp

flat-leaf parsleychopped

1/8 cup

panko breadcrumbs

Gluten-freegluten-free panko breadcrumbs

7/8 cups7/8 cups

avocado oil

1.8 tbsp

Greek yogurt

Dairy-freecoconut yogurt

1/8 cup1/8 cup

fresh dillminced

1.2 tbsp

lemon juice

7/8 tbsp

caperschopped

5/8 tsp

Method

1. 01Shred hearts of palm. Rinse, drain, and pat dry. Cut into 1-inch pieces and shred with your fingers in a large bowl, or pulse gently in a food processor to preserve texture.10 min
2. 02Combine soy sauce, mayonnaise, egg, lemon zest, Dijon, green onions, celery, garlic powder, smoked paprika, salt, pepper, cayenne, and parsley in a medium bowl. Fold in 3/4 cup panko and shredded hearts of palm. Taste and adjust salt.
3. 03Form mixture into 10 cakes using a 1/3-cup measure. Mix remaining 3/4 cup panko with salt and pepper on a plate. Coat each cake in panko, pressing gently. Refrigerate on a plate or baking sheet.30 min
4. 04Whisk Greek yogurt, mayonnaise, Dijon, dill, green onions, lemon juice, capers, salt, and pepper in a small bowl. Refrigerate.
5. 05Heat avocado oil in a large skillet over medium-high heat. Place cakes with 1-2 inches between each, working in batches if needed. Sear until golden brown and crisp, then flip and brown the other side.
6. 06Transfer cakes to a serving plate. Top each with lemon dill sauce and garnish with fresh herbs and lemon wedges.

Fits

• Vegetarian
• Pescatarian