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Cajun Fabcakes with Lime Aioli & Kale-Apple Slaw
2 or 2 Serving Dinner

Cajun Fabcakes

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!

Tags:
SERVINGS
2 2
PREP & COOK TIME
30 min
CALORIES
630
FAT
28g
CARBOHYDRATES
73g
PROTEIN
22g

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INGREDIENTS

  1. 1 can garbanzo beans
  2. 1 jalapeño
  3. 1 celery stalk
  4. 1 lime
  5. 2 tbsp hemp seeds
  6. 1 tbsp cajun seasoning
  7. ½ cup gluten-free panko breadcrumbs
  8. 1 can hearts of palm
  9. 1 clove garlic
  10. ¼ cup Follow Your HeartⓇ VegenaiseⓇ
  11. 1 green apple
  12. 8 oz kale beet blend
  13. 2 tbsp vegetable oil*
  14. Salt and pepper*
  15. *Not included
  16. For full ingredient list, see Nutrition
Allergens: N/A
Tools: Large nonstick skillet, Food processor, Zester or microplane
SERVINGS
2 2
PREP & COOK TIME
30 min
CALORIES
630
FAT
28g
CARBOHYDRATES
73g
PROTEIN
22g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Pulse the garbanzos

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.

2
Form the fabcakes

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.

3
Make the lime aioli

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.

4
Prepare the slaw

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.

5
Cook the fabcakes

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.

6
Serve

Divide the kale-apple slaw between large plates and top with the Cajun fabcakes. Serve with lime aioli for dipping. Enjoy!

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