Look at that beautiful crab cake perfection! Pan-fried, flaky, and tastes of the sea. Except, it’s not crab at all; it’s hearts of palm and chickpeas! You could really fool someone with this recipe, though.
I developed these just last night, but when I finally tried them I knew that I had to share them with you all! The idea to use both hearts of palm and chickpeas together came from various dishes I’ve eaten over the past couple of months, and since I was making a lovely pasta dish from one of my favorite vegan blogs, Olives For Dinner, I wanted to try my crab cake idea out as an appetizer. It worked so perfectly, I couldn’t wait to come home and make the leftover patties and give them proper food photos, with sunlight and everything! I’m loving my new camera, can’t you tell? 🙂
If you used to love crab cakes, indulge in these babies! I promise you won’t be disappointed. The patty filling would also work well in stuffed mushrooms, which I can promise you I will be trying ASAP. Serve with a chilled white wine and a squeeze of lemon, and maybe some ocean wave sounds if you’re alone. 😉
- 1 can no salt chickpeas
- 2 cans hearts of palm
- 2 TBS chickpea can liquid, otherwise known as aquafaba
- 3 TBS vegan mayonnaise
- 1½ tsp Dijon mustard
- 2 tsp of dried ground wakame kelp or other seaweed
- ½ tsp garlic powder
- ½ tsp paprika
- ½ salt
- ¼ cup finely diced red bell pepper
- ⅓ cup finely sliced green onion
- 2 TBS chopped fresh parsley
- 1 cup finely crushed or blended saltine cracker crumbs
- 3-5 TBS peanut oil
- Open and drain chickpeas and hearts of palm, but remember to keep 3 TBS of aquafaba!
- Pour the chickpeas in a bowl and mash with a fork. You want them to be flakey and chunky but with no whole chickpeas left. Next, mash the stalks of hearts of palm in your hands in desired chunks, and mix in with the chickpeas.
- In another bowl, mix aquafaba, mayo, mustard, wakame, spices and salt. Then add the pepper, green onions, and chopped parsley. Add in the chickpea and hearts of palm mixture, and your cracker crumbs, folding both in gently so as not to break the chunks of palm too much.
- Pop in your freezer for about 15 to 30 minutes.
- Heat 3-5 TBS of peanut oil in a pan. You may use any kind of cooking oil, but peanut oil will give you a beautiful flavor profile with this recipe. When oil is shimmering and hot, start forming patties and very carefully place them in the oil. Fry until golden brown, about five minutes, and turn and repeat.
- Once done, place on a paper towel to help catch excess oil, and serve while still hot soon after. Enjoy!