Fabcake Sliders

Drain the garbanzos and pat dry. Measure out ¾ cup (reserving the remainder for the Curried Hummus Flatbread) and add to a large bowl. Use a fork to crush the garbanzos. Pat the hearts of palm dry, shred with your hands, and add to the bowl. Add the Old Bay seasoning, 1 packet of dijon mustard, and just ¼ cup panko bread crumbs. Season with salt and pepper and stir well to combine.

Place a large pot of salted water on to boil. Form the garbanzo mixture into 4 small patties making sure to pack the mixture tightly. Place fabcakes in the refrigerator to firm up until Step 5.

Thinly slice the scallion. Mince the capers. Add the scallion and capers to a small bowl. Add the Vegenaise®, remaining dijon mustard, paprika, and a pinch of salt. Mix to combine.

Remove the husks from the corn and cut the cobs in half. Add the corn to the boiling water and reduce heat to a simmer. Let the corn simmer until you’re ready to plate.

Place the remaining panko breadcrumbs on a plate and set the cakes in crumbs to coat all sides. Place a medium nonstick skillet over medium-high heat and add 1 tbsp vegetable oil. Once hot, add the fabcakes and fry until golden brown, flipping once, about 3 minutes per side. Sprinkle with salt.

Warm the slider buns in a toaster or oven. Thinly slice the radishes. Halve the buns and top with the fabcakes, sliced radish, and spring mix. Dollop with caper remoulade and serve with corn on the cob. Enjoy!