1cupsmall- yellow, orange and red pepper, finely chopped
22-15 oz. cans garbanzo beans, drained12 oz. cans of whole hearts of palmcut lengthwise and then chopped in half slices
2cupsgluten free panko breadcrumbs
1 to 1 1/2cupNut Pod Cream, to moisten but not sticky
2tbsp.vegan Worcestershire sauce
1/2cupchopped seaweed chips
1tsp.old bay seasoning
Salt and Pepperto season
about 1/2 cup cashew butter for frying
Place garbanzo beans and ¼ cup of Nut Pod Cream into food processor.
Pulse until garbanzo beans are chopped, stopping to scrape down sides of bowl as needed. Keep the texture chunky and avoid over blending. Set aside.
Melt 1/4 cup of cashew butter in medium size skillet; add celery, onion, mixture of peppers, and sauté until slightly translucent. Set aside and let cool.
Place the gluten free panko breadcrumbs into a large bowl. Add garbanzo bean mixture, celery mixture, hearts of palm, vegan Worcestershire sauce, chopped sea weed chips, parsley, old bay, salt and pepper. Mix well and carefully with a wooden spoon. Add the rest of the Nut Pod Cream to moisten the mixture. (May add more or less)
Line a plate with a few paper towels.
In a large skillet; melt cashew butter, over medium heat.
When the cashew butter is hot, scoop up an eighth of the garbanzo bean mixture and shape into a patty.
Gently transfer the patty to the bowl filled with gluten free panko breadcrumbs and coat both sides.
Carefully place the patty into skillet.
Repeat, forming, coating and cooking another two or three patties (as many as you can fit into the skillet without overcrowding).
Gently flip the patties, one at a time as they begin to brown on bottoms, cooking about 3 or 4 minutes on each side.
Carefully remove patties from skillet as they are done, and transfer them to the paper towel-lined plate.
Repeat until all of the garbanzo bean mixture has been used, making a total of eight large patties, and adding more cashew butter to the skillet between batches as needed.
Vegan "Crab" Cakes https://cheflynnmichelle.com/catering-vs-potluck/ November 9, 2019