Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6 servings
Ingredients:
1 can (15oz) chickpeas, drained, rinsed, and pat dry
1 can hearts of palm, drained, rinsed and coarsely chopped
¼ cup vegan mayonnaise
½ cup diced red peppers
1 small onion, diced
2 tablespoons parsley, chopped
2 tablespoons Dijon mustard
1 tablespoon Old Bay seasoning
1 teaspoon kelp powder
¼ cup breadcrumbs
1 cup panko (check ingredients to ensure it’s vegan)
Salt and pepper to taste
2 tablespoons oil, plus more for frying
Recipe:
In a nonstick skillet, heat the 2 tablespoons of oil. Add the onion and bell pepper and cook over high heat until tender but crisp, approximately 4 minutes. Remove from heat. In a bowl, add the dry chickpeas, smash with a fork to break up the chickpeas, leaving some whole (for texture). Add the chopped hearts of palm, sauteed vegetables, to the bowl, along with the mayonnaise, parsley, mustard, Old Bay, kelp powder, and breadcrumbs. Stir the ingredients until well combined. Season with salt and pepper to your taste.
Fill a plate with panko, with ice cream scooper (makes the best size kakes) scoop the mixture and roll in the panko to coat. Form into kakes and transfer to a baking sheet to set while you make all the kakes. In a skillet over medium high heat, add oil to the bottom of the pan. Fry kakes, 2 minutes per side until crispy and golden brown. Repeat with the remaining kakes.
Serve Kakes hot.