Whether you love them or hate them, if you take kindly to seafood-inspired vegan treats, give these crab cakes a shot. We’ve added all the typical ingredients for a fishy flavor: nori, dill, lemon juice, and capers to a hearty base of artichokes and chickpeas. Delicious. Add a dollop of vegan mayo and more fresh dill. Eat it by itself or put it in a sandwich.
Ingredients
- ½ cup (100 g) canned artichokes, rinsed and drained
- 1 cup (170 g) canned chickpeas, rinsed and drained
- 2 tablespoons fresh dill + more to add on top
- ½ teaspoon salt, divided
- 1 tablespoon capers
- 1 teaspoon lemon juice
- 1 tablespoon crushed nori
- 3 tablespoons all-purpose flour
- ½ cup panko flakes
- 1 pinch of turmeric
- 1 tablespoon canola oil
- vegan mayo
How to Make It
- Add the artichokes, chickpeas, dill, ¼ teaspoon of salt, capers, lemon juice, and crushed nori in a food processor and pulse. Add the all-purpose flour and pulse again.
- In a bowl, add the panko flakes, ¼ teaspoon of salt, and a pinch of turmeric. Combine.
- Shape the crab cakes and carefully dip all sides in the panko flakes.
- Heat a pan with the canola oil and bring it to high heat. Add in the crab cakes and let them cook for 5 minutes on each side or until golden and crispy.
- Serve with a dollop of vegan mayo and more fresh dill on top.
