Plant-based "Crab" Cakes with Copra Coconut Meat

Plant-based "Crab" Cakes

SERVES 4-5

What you need

  • 2 cups cooked chickpeas
  • 2 cups Copra's Coconut Meat (need help measuring?)
  • 1/2 cup chopped red onion
  • 2 cloves of garlic, minced
  • 3 tsp fresh lemon juice
  • 1 stalk of celery, chopped
  • 2 tsp Dijon mustard
  • 1/4 cup chopped parsley
  • 3 TBS chopped dill
  • 1 cup panko bread crumbs
  • 2 tsp vegan Worcestershire sauce
  • 2 tsp Old Bay
  • salt, to taste
  • black pepper, to taste

step by step

  1. In a pan, heat some oil and sauté the chopped onion for 2 minutes. Then add the garlic and cook for another minute. Set aside.
  2. Mash the chickpeas in a large bowl with a fork. Leave them partially intact for more texture. Add the remaining ingredients (including the cooked onion and garlic) and season with salt and pepper.
  3. Form eight vegan crab cakes.
  4. Heat some oil in a large pan and cook them on each side on medium heat for about 2-3 minutes or until they're lightly browned.
  5. Serve them on a bed of green salad with vegan remoulade and lemon slices. For the remoulade, whisk together vegan mayonnaise with chopped dill, fresh lemon juice and season it with salt and pepper. Not vegan? Try on top of eggs benedict- a brunch favorite!

 

*Adapted by Vegan Heaven

 

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