Prep Time 15 mins
Set in freezer Time 20 mins
Cook Time 20 mins
Total Time 55 mins
Serves: 4 people (yields 10-12 cakes)
Ingredients:
- 15 oz canned garbanzo beans, rinsed *Save liquid
- 2- 14 oz cans hearts of palm, rinsed, drained and cut in half lengthwise
- 4 tablespoons reserved garbanzo bean liquid
- ¼ cup vegan mayonnaise
- 1 teaspoon vegan Worcestershire sauce (or tamari)
- 1 teaspoon lemon juice, more to taste
- 1 teaspoon Dijon mustard
- 1/4 cup chopped red onion
- 1 very small very hot pepper chopped (omit if you don’t like heat!)
- 2 teaspoons OCEAN HARVEST FLAKED NORI
- ½ teaspoon Chinese 5 Spice
- ½ teaspoon sea salt
- 1 teaspoon granulated garlic
- 1 cup gluten-free breadcrumbs (I used Schar brand) but you can make your own as well Plus more for breaded coating
- ¼ cup preferred oil for pan frying (divided) I used organic olive oil
1. In a food processor add the garbanzo beans and hearts of palm together. Make sure you break apart your hearts of palm lengthwise. Pulse just a few times to break everything up. Don’t pulse too many times or it will turn to mush. It should have a “crab-like” consistency. You can also do this manually, just use a fork to shred everything up and smash your garbanzo beans. Set aside.
2. In a large mixing bowl, whisk 4 Tablespoons reserved bean liquid well until it’s foamy. Then add the vegan mayonnaise, lemon juice, Worcestershire sauce, mustard and all the dry seasonings. Mix well.
3. Now add the bread crumbs, red onion, hot pepper if using and NORI. Gently fold to combine. Taste for seasoning, add more if needed. Pop the mixture in the freezer for 20 minutes. This helps the mixture stay together a bit better.
4. Place enough breadcrumbs onto a shallow plate that will coat patties evenly. Take mixture out of freezer and place about ¼ cup of mixture into your hands to form a ball. Then gently flatten to form into a patty shape. Coat patty in the bread crumbs on each side. Place aside and continue until the mixture is gone.
5. Heat a large skillet over medium heat (about 2-3 minutes). Add about 2 tablespoons of oil and wait until it gets hot and shimmery before adding the patties. If you place the patty in the pan and you hear it sizzle, it’s ready.
6. Fill your pan with patties but make sure not to overcrowd the pan or they won’t cook properly. Pan-fry them about 3-4 minutes on each side, or until golden brown. Try to only flip each patty once. When done, transfer the patties to a paper towel-lined plate to absorb excess oil. Wipe out pan before the uncooked patties are added. Add fresh oil and continue until all patties are complete.
7. Serve hot with vegan tartar sauce, a lemon wedge and top with green onions if preferred. Enjoy!
NOTES: If the mixture is too west for your taste, AFTER it comes out of the freezer, you can add ¼ cup breadcrumbs into it. Combine well.
I wish I had added more bread crumbs to make them firmer, but they were still delicious and just spicy enough to bring out the dragon in us!