INGREDIENTS (for crab cakes):

2 Cans Hearts of Palm

1 Can Chickpeas

1 Cup Breadcrumbs

1/4 Cup vegan mayo

1 tsp dijon mustard

1 tsp each: salt, pepper, garlic, onion

For Tartar Sauce:

2 tbs vegan mayo

1 tbs relish

1 tsp lemon juice


Drain and rinse cans of chickpeas + hearts of palm. Transfer into food processor and pulse until chunky (approx 20 sec.). Transfer mixture into mixing bowl. Add HALF of the breadcrumbs into mixture along with vegan mayo, dijon, and seasonings. Mix until combined. Once combined, form crab cakes and dredge in the second half of breadcrumbs. Fry until golden on each side. While the cakes cook, prepare tartar sauce. Add vegan mayo, relish and lemon to a small bowl and mix until combined. Once cakes are golden on each side, serve up.