with Lime Aioli & Kale-Apple Slaw
This plant-based take on crabcakes is thrilling. We add a touch of spice, sweetness, and heat with our Cajun seasoning that includes paprika, cumin, garlic, onion, and sugar. Then, we keep each bite cool with a lime aioli that pairs perfectly with the crunchy green apple slaw. Enjoy!
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- 1 can garbanzo beans
- 1 jalapeño
- 1 celery stalk
- 1 lime
- 2 tbsp hemp seeds
- 1 tbsp cajun seasoning
- ½ cup gluten-free panko breadcrumbs
- 1 can hearts of palm
- 1 clove garlic
- ¼ cup Follow Your HeartⓇ VegenaiseⓇ
- 1 green apple
- 8 oz kale beet blend
- 2 tbsp vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
Drain and rinse the garbanzo beans. Deseed and roughly chop the jalapeño. Roughly chop the celery. Zest and halve the lime. Combine the garbanzo beans, jalapeño, celery, hemp seeds, Cajun seasoning, just 1 tsp lime juice, and just ¼ cup panko breadcrumbs in a food processor. Pulse until well combined, but not fully broken down, about 10 to 12 pulses. Transfer garbanzo mixture to a large bowl.
Drain and roughly chop the hearts of palm. 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 fabcake mixture into 6 patties and place in the refrigerator until Step 5.
Peel and mince the garlic. Add it to a small bowl along with the lime zest, Vegenaise, and a pinch of salt. Stir the lime aioli.
Add the remaining chopped hearts of palm to a large bowl. Slice the apple into matchsticks. Add the sliced apple, kale beet blend, just 1 tbsp lime aioli, juice from the remaining lime, and a pinch of salt and pepper. Toss kale-apple slaw to evenly coat.
Add the remaining panko breadcrumbs to a plate and coat the chilled fabcakes on both sides, pressing gently. Place a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Once hot, add the fabcakes and cook until golden brown, flipping once, about 3 to 5 minutes per side. Transfer the fabcakes to a paper towel-lined plate and sprinkle with salt.
Divide the kale-apple slaw between large plates and top with the Cajun fabcakes. Serve with lime aioli for dipping. Enjoy!