Battered Hearts of Palm ‘Crab’ Cakes with Tartar Sauce [Vegan]

onegreenplanet.org

Laura Wilkins

subheading: FOR THE TARTAR SAUCE:

¾ cup vegan mayonnaise

1 tablespoon lemon juice

1 tablespoon horseradish

2 tablespoons relish or chopped fresh dill

subheading: FOR THE ‘CRAB’ CAKES:

2 cups hearts of palm (or marinated artichoke hearts), finely chopped

½ cup yellow onion, finely chopped

½ cup celery, finely chopped

1 teaspoon lemon juice

½ cup chickpea flour

2 teaspoons coconut sugar

2 teaspoons seafood seasoning

¼ teaspoon ground pepper

¼ teaspoon Himalayan pink salt

subheading: FOR THE BATTER:

¼ cup chickpea flour

1 cup bread crumbs

½ cup unsweetened almond milk

1 ½ cups vegetable oil (for frying)

Directions at onegreenplanet.org

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