Vegan Crab Cakes
Ingredients
- 1 cup cooked (or canned) chickpeas.
- 1 small minced+deseeded jalapeño,
- 2 tbsp vegan mayonnaise,
- 1/2 tsp dijon mustard,
- 1/4 cup thinly sliced green onion,
- 1 packed tbsp chopped fresh dill,
- 1/2 tsp paprika,
- 1/2 tsp garlic powder,
- 1/4 tsp ground ginger,
- 1/4 tsp ground mustard seed,
- 1/4 tsp black pepper,
- salt to taste.
Preparation
Whisk 2 tbsp chickpea liquid (can or cooking liquid) until foamy
Add to bowl
Mix well
Add 1/2 cup breadcrumbs (I used gluten-free) and mix
Transfer to freezer for 20 minutes
If the mixture still feels very wet, add more breadcrumbs 1 tbsp at a time, up to 3 tbsp
Form cakes/patties and bake at 400F on lined-sheet until golden brown on both sides, about 15 minutes
Flip patties after 7 minutes
If you prefer you can pan-fry in non-stick with a little oil
