Ingredients
- 1 x 410g tin palm hearts
- 1 x 400g tin chickpeas
- 1 celery stalk
- 2 cloves garlic
- ½ white onion
- 1 spring onion
- Juice of 1 small lemon
- ½ nori sheet (broken into small pieces)
- 58g (¼ cup) vegan mayonnaise
- 60g (1 cup) of breadcrumbs plus extra for coating
- 1 tsp fresh dill
- 2 tsp fresh flat leaf parsley
- 2 heaped tsp cornflour
- 2 tsp cajun seasoning
- 2 tsp Dijon mustard
- Oil for frying
Ingredients
- 1 x tin hearts of palm
- 115g (1 cup) plain flour
- 1 sheet nori
- 1 tsp Sumac
- ½ tsp onion powder
- Pinch salt
- Pinch black pepper
- 1 tbsp apple cider vinegar
- 2 tsp soy sauce
- 175ml (¾ cup) water
- 150g (1 cup) breadcrumbs
- Lemon, to serve – optional
- Oil for frying
Makes 6 -8
Makes 4
Method
1. Blitz together the garlic, white onion and celery so
it is very finely minced.
2. Lightly sweat in a pan and set aside to cool.
3. Drain the hearts of palm and shred them using
two forks, squeeze any excess liquid and place in
a bowl.
4. Drain and blend the chickpeas.
5. Finely chop the dill and parsley and slice the spring
onion, add to the bowl of shredded palm hearts
and squeeze in the lemon juice. Add the blended
chickpeas. Stir to combine.
6. Combine the nori, mustard, mayonnaise and cajun
seasoning then add to the mix and stir through.
7. Add the cornflour and 1 cup breadcrumbs stir
through once more.
8. Shape into patties, coat in extra breadcrumbs and
chill for 20 minutes.
9. Heat oil in a pan and shallow fry for two minutes
on each side.
- Drain any excess oil on kitchen paper and serve.
Method
1. Slice the hearts of palm into rings
about 1/2cm thick. Gently push the
soft middles out of palm so you are
left with rings and set aside.
2. Place the flour, nori, sumac, onion
powder, salt and pepper into a food
processer and blitz together until the
nori is fine pieces.
3. Make a batter from the flour mixture
by adding the apple cider vinegar
and soy and the water – a little at a
time – you may not need it all.
4. Dip the rings into the batter and coat
with breadcrumbs, you can do the
same with the leftover middle pieces
once you coated all the rings.
5. Heat the oil and fry in small batches
for 2-3 minutes.
6. Drain on kitchen paper and serve.
Vegan Crab
Cakes
Vegan Calamari
om living
NUTRITION CODES:
Soya Free
Nut Free Freezable Raw
SF OF Oil Free
NF
NF
GFGluten Free
NF
om tip
These are great
with vegan mayo
mixed with a clove of
crushed garlic and a
wedge of lemon.
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