Hearts of palm crab cakes - Penguin Books Australia
Check out these crab-less crab cakes.
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Cooking tools:
- Food processor
- Colander
- Can opener
- Measuring cup
- Measuring spoon
- Mixing bowl
- Plate
- Skillet
- Spatula
- Stove
Ingredients
- 1 (15 oz) can chickpeas
- 1⁄3 cup aquafaba (chickpea can liquid)
- 2 cans hearts of palm, drained
- 1½ cups bread crumbs, divided
- 2 tsp lemon juice
- 2 tsp Dijon mustard
- 1 tsp Old Bay Seasoning
- ½ tsp salt
- 1 tsp garlic powder
- 1 tsp hot sauce
- 1 tbsp vegan mayo
- 1 tbsp olive oil
- Fresh parsley
- Lemon wedge
- 1 cup vegan mayo
- 1–2 tbsp hot sauce
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