Thursday, June 9, 2016

Vegetarian 'Crab' Cakes

Do you ever have those days that you can't decide what to make for dinner? I know, silly question, but lately I have found myself having those all of the time. In my head, I go over what is in the fridge and panty constantly throughout the day and keep drawing blanks. Knowing that the hearts of palm is in there I always want to make another dip. Knowing that I can't serve my kids dip for dinner (every night!), I decided to go to my next favorite ... a patty ... I honestly don't know what I would be if I didn't have my dips and burgers!

Vegetarian 'Crab' Cakes

I am addicted to hearts of palm. I don't know what it is about it, it doesn't have an insane flavor or anything, but I love it. I am a big texture person, and it has a great texture. I have been loving making different dips with it, besides just my Faux Crab Dip. Let's just say, I always have a few cans in the pantry!

Now, with the hearts of palm dips and the faux crab cakes, I need to start buying hearts of palm in bulk!

Vegetarian 'Crab' Cakes

Vegetarian 'Crab' Cakes

Makes 6-8

14 oz can hearts of palm, drained and chopped
1/2 c onion, diced
1 medium zucchini, shredded and squeezed
1 egg, or flax egg
1/4 veganaise
2 T parsley, chopped
2 T chives
2 t dijon
1 t paprika
1 t lemon juice
1/2 t worsteshire sauce (Annie's makes a great vegan version)
1/2 t salt
1/2 t pepper
1 1/3 c breadcrumbs (I like panko, gluten free or regular)


In a pan, heat up a little bit of oil, Add the hearts of palm and onion. Cook until the hearts of palm are lightly browned.

In a bowl, mix all ingredients together.

Heat up a little more oil in the pan. Scoop out 1/3 cup of the 'crab' mixture. Fry on both sides until it is nicely browned. Drain on paper towel and serve right away.

These are even better with a little vegan tarter sauce ... a little sour cream, parsley, lemon juice and chopped pickles and served with some Drunken Fries!

Vegetarian 'Crab' Cakes

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