HEARTS OF THE MEDITERRANEAN VEGAN CRAB CAKES
Delight in vegan crab cakes infused with Hearts of Palm, artichokes, and corn—crispy and Mediterranean-flavored. Perfect for seafood lovers!
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Cooking tools:
- Food processor
- Saute pan
- Mixing bowl
- Baking sheet
- Chef's knife
- Cutting board
- Stove
- Can opener
- Colander
- Spoon
- Spatula
- Measuring cup
- Measuring spoon
Ingredients
- 1 15 oz can Whole Hearts of Palm, drained
- 1 15 oz can Artichoke Hearts (coarsely chopped)
- 1 cup Garbanzo Beans, drained
- 1 Tbs. EVO, plus more for frying
- 2 cups Yellow Corn Kernels (cut from 3 ears of corn)
- ¼ cup Scallion (finely chopped)
- 2 Celery Stalks (finely chopped)
- ¼ cup Red Bells (finely chopped)
- 2 tsp. Fresh Dill (chopped)
- ¼ cup Vegan Mayo
- ½ cup Panko Breadcrumbs (for mixture) Plus more for coating
- 1½ tsp. Dijon Mustard
- Sea Salt
- Pepper
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