Vegetarian ‘Crab’ Cakes
April 23, 2016
Directions
1Drain the hearts of palm and press in a towel to dry them.
2In a food processor, pulse gently until it looks like the consistency of crabmeat.
3In a large bowl, combine mix hearts of palm, onion, egg, bell pepper, veganaise, 1 teaspoon Herbes de Provence, seaweed flakes, nutritional yeast, cornstarch, salt and pepper.
4Mix until incorporated.
5Cover and refrigerate for 30 minutes.
6Combine breadcrumbs with 1 teaspoon of Herbes de Provence.
7Using a small ring from the lid of a mason jar, or ice cream scoop, form small patties. Coat the small cakes with breadcrumbs. Form and let sit in the refrigerator for 1 hour or until firm.
8Pre-heat oven to 350 F.
9Heat oil on cookie sheet in oven for 2 – 3 minutes. Place ‘crab’ cakes on pan and bake for 20 minutes, turning after 10 minutes.
Ingredients
2 teaspoons Bragg’s Sea Kelp Delight Seasoning *
Two 14 ounce cans hearts of palm
3 tablespoons of grape seed oil or coconut oil
¼ finely diced red bell pepper
3 tablespoon Vegenaise (vegan version of mayonnaise)
2 teaspoons Herbes de Provence
1 tablespoon nutritional yeast