'Crab' Cakes - Vegan Recipe Club

Ingredients

• 1 x 400g tin/14 oz hearts of palm (eg Green Giant), drained
• 75g/⅓ cup vegan mayo
• 30g/¼ cup finely chopped celery
• 40g/¼ cup finely chopped red bell pepper
• 1 very small red onion, finely chopped
• 2 tbsp freshly squeezed lemon juice
• 2 tbsp Dijon mustard
• 1 tbsp dried dill
• 1 tbsp chili powder
• 2 tsp fine sea salt
• 2 tsp sweet paprika
• 125ml/½ cup unsweetened plant milk
• 60g/¼ cup Dijon mustard
• ¾ tsp fine sea salt, divided (see method)
• 120g/1 cup panko breadcrumbs
• 1 tbsp finely grated lemon zest
• 1 tsp dried dill
• ½ tsp sweet paprika