Vegan Quinoa Crab Cakes
All these quinoa crab cakes may appear traditional, they're tender and soft on the inside with all the crisp on the outside. Made with hearts of palm, chickpeas and artichokes. They are vegan, gluten-free and really tasty!
Servings 12
Calories 154kcal
Ingredients
- 1 15 oz hearts of palm drained
- 3 tbsp coconut-yogurt (or vegan-yogurt or mayo)
- 1 15 oz can artichoke hearts drained
- 2 garlic cloves
- fresh-herbs for serving
- ½ an onion
- 1 15 oz can chickpeas drained and rinsed
- 2 tsp lemon-juice
- 2 tsp dried dill (or 1 tbsp fresh)
- 1 tsp hot-sauce (your choice)
- 1 tbsp old-bay seasoning
- 1 cup cooked-quinoa
- 1 cup quinoa-flakes
- 1 tsp mustard
- sriracha-mayo for serving
- oil for cooking
- generous pinch of salt and pepper
Instructions
- Add the garlic and onion to the bowl of a food-processor. Pulse to finely chopped.
- Remove the lid & add the hearts of palm, artichoke hearts and chickpeas. Process again till marginally combined.
- Remove the lid and add the seasonings mustard, yogurt, old bay, lemon, hot sauce and dill. Pulse again till blend.
- Remove the lid and add the quinoa flakes & quinoa. Based upon how big your food processor, pulse to blend or in case your food processor is too big, stir at the quinoa flakes & quinoa to the dough.
- Scoop about 1/4 cup of dough and shape to a cake. Repeat with the remaining dough.
- Then Heat the oil in a skillet over medium-high-heat. When the oil is warm and shimmering, add a couple of cakes to the skillet. Cook for 2-3 minutes each side till the cakes are crispy and golden-brown.
- Removed the cakes in the pan and put them onto a paper-towel lined cooling rack. Repeat the cooking procedure till you've consumed all of the cakes.
- When ready to serve, place two sticks on each plate. Sprinkle with fresh herbs and top with a dollop of sriracha mayo. Serve warm and enjoy it!