Vegan Crab Cakes

Ingredients

• 15 Ounces Canned Heart of Palm
• 15 Ounces Canned Artichoke Hearts
• 15 Ounces Garbanzo Beans
• 2 Cups Italian Style Breadcrumbs
• 1/4 Cup Vegan Mayonnaise
• 1/4 Cup Olive Oil
• 1 Tablespoon Dried Parsley
• 2 Teaspoons Garlic Powder
• 1 1/2 Teaspoons Cajun Seasoning
• 1 Teaspoon Dijon Mustard
• 1 Teaspoon Lemon Juice
• 1 Teaspoon Salt

Instructions

1. 1

   Chop: Drain the beans, then combine the garbanzo beans, artichoke hearts, and heart of palm in a food processor. Pulse slightly to create large chunks that resemble flakes of crab meat.

2. 2

   Mix: In a medium bowl, combine the rest of the ingredients except the oil and about ¼ cup of the breadcrumbs. Mix well. Add the bean mixture to the bowl and mix well again. Place in the fridge to chill for 30 minutes.

3. 3

   Roll: Place the remaining breadcrumbs on a small plate. Using about ¼ cup of the mixture, mold them into thick patties and roll them in the breadcrumbs. Heat your oil in a skillet over medium heat and fry the patties for 4 minutes on each side. Refrain from flipping them more than once if possible.