Thai-Style Fabcakes

Drain and rinse the garbanzo beans. Roughly chop the celery. Zest the lime. Combine the garbanzos, celery, lime zest, red curry paste, and just ¼ cup breadcrumbs in a food processor. Pulse until well combined, about 10 to 12 pulses. Transfer the garbanzo mixture to a large bowl.

Drain the hearts of palm. Pat dry with a paper towel. Add just half the chopped hearts of palm to the bowl with the garbanzo mixture. Season with ½ tsp salt and ⅛ tsp pepper and stir well to combine. Form the fabcakes mixture into 6 patties and place in the refrigerator until Step 5.

Set the oven to broil on high. Trim and roughly chop the scallions and mini sweet peppers into 1 inch pieces. Transfer the scallions and peppers to a baking sheet and toss with just 1 tsp sesame oil and a pinch of salt. Broil vegetables on high until charred in places, about 2 to 4 minutes.

Add the remaining breadcrumbs to a plate and coat the fabcakes patties on both sides, pressing gently to coat. Place a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Once the oil is hot, add the fabcakes and cook until golden brown, flipping once, about 3 to 5 minutes per side. Transfer the patties to a paper towel-lined plate and sprinkle with salt.

Remove soba noodles from the package and place in a microwave safe bowl. Microwave on high for 1 to 2 minutes. Pull apart to separate. Halve the lime. Add the charred vegetables, juice from the lime, tamari, remaining hearts of palm, and remaining 2 tsp sesame oil. Toss soba noodle salad to combine.

Divide the soba noodle salad between plates and top with the fabcakes. Serve with tamarind chutney for dipping.