Vegan Seafood Cakes
Crispy on the outside, tender on the inside, and full of delicious Old Bay seasoning these Vegan Seafood Cakes are fantastic! The recipe is super easy and uses a combination of hearts of palm and chickpeas to achieve the perfect texture. They make a great appetizer or main dish.
Servings: 12 Cakes
Ingredients
- 2 teaspoon neutral oil (canola, grape seed, sunflower, safflower)
- ½ cup onion, finely chopped
- ⅓ cup celery, finely chopped
- 14 oz can hearts of palm, drained
- 15 oz can chickpeas, rinsed and drained
- 1 flaxseed egg (1 tablespoon flaxseed meal + 2.5 tablespoon warm water mixed)
- 3 tablespoon vegan mayo
- 1 teaspoon dijon mustard
- 1 teaspoon vegan worcestershire sauce
- 1 tablespoon old bay seasoning
- 1 teaspoon fresh lemon juice
- 1 ½ tablespoon fresh Italian parsley, chopped
- 1 ¼ cup panko bread crumbs
Instructions
- Make your flaxseed egg by mixing 1 tablespoon of flaxseed meal with 2 ½ tablespoons of warm water in a small dish. Then set it aside to let it turn into a gel egg like consistency.
- Thinly slice hearts of palm lengthwise. Then cut the slices diagonally into half inch lengths and add to a large bowl. Now using your fingers break up the hearts of palm into shreds that resemble fish.
- Prep the chickpeas by pulsing them in a food processor until chunky. You can also smash them with a fork if you prefer. Then add to the bowl with the hearts of palm.
- Heat the oil on medium and then add the finely chopped onion and celery to saute for about 2 to 3 minutes. Then add the cooked veggies to the bowl with the hearts of palm and chickpea mixture.
- In another small bowl, mix together the flaxseed egg, vegan mayonnaise, dijon mustard, vegan worcestershire sauce, lemon juice, and Old Bay seasoning until well blended.
- Add the vegan mayo mixture to the large bowl with the hearts of palm mixture and gently fold to combine. Then add the chopped parsley and ¾ cup panko. Once again gently fold to combine without smashing the hearts of palm or chunky chickpeas.
- Taste for salt and season if needed. I found that I didn't need to add any salt.
- Put the remaining ½ cup of panko in a medium bowl.
- To make the cakes, scoop ¼ cup size portions of the mixture and form into a ball. Then form the ball into a cake that is about 1 ½" thick. Now, lay the cake into the bowl of panko and dredge with the bread crumbs on all sides. Set the pattie aside on a sheet pan lined with wax or parchment paper. Then continue making patties with the rest of the mix.
- To cook, heat 1 to 2 inches deep of a neutral oil on medium high heat in a deep frying pan until it's hot and shimmering about 350° F. Then add the crab cakes to the hot oil and fry for about 2 minutes on each side until nice and brown. Be very careful when flipping the cakes and don't crowd the pan. I did this in 2 batches cooking 6 cakes at a time. When the cakes are nice and crisp remove them from the pan and set on a paper towel to drain the oil.
- The seafood cakes can be served as an appetizer or main course. They go great with vegan aioli, which you can easily make by mixing together some vegan mayo with a dash of garlic, fresh lemon juice, and ground black pepper.
Tried this recipe?Mention me on Instagram @dances_with_knives and add the hashtag #danceswithknives! Would love to see your yummy creations!