Crispy Fabcakes
with Fresh Herb Salad & Creamy Lemon Dijon Dressing
Heart of palm is a succulent vegetable harvested from the inner core of palm trees, typically packed in salt water. Its tender yet firm texture and briny flavor make it the perfect stand-in for crustacean meat such as crab or lobster. These hearty "fabcakes" are high protein and fiber, thanks to the hearts of palm and chickpeas.
INGREDIENTS
- 2 carrots, peeled and cut into 1-inch pieces
- 2 radishes, trimmed and halved
- 1 garlic clove, peeled and minced
- 1 lemon, half juiced, half cut into wedges (divided)
- 1 tbsp Dijon mustard (divided)
- 1/4 cup vegan mayo (divided)
- 13.4 oz chickpeas, drained and rinsed
- 14 oz hearts of palm, drained and roughly chopped
- 1 jalapeƱo, deseeded and roughly chopped
- 1 tsp bay seasoning blend
- 3/4 cup panko breadcrumbs (divided)
- 2 oz baby arugula
- 0.25 oz dill, fronds picked
- 1 tbsp olive oil*
- 3 tbsp vegetable oil*
- Salt*
- Pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
- ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
INSTRUCTIONS
Preheat oven to 400Ā°F. Combine carrot, radish, 1 tbsp vegetable oil, and a pinch of salt and pepper on baking sheet and toss to coat. Roast until vegetables are tender and browned, 18 to 20 minutes. (4-serving meal: use 2 tbsp vegetable oil)
Whisk together garlic, lemon juice, just half the Dijon, just 2 tbsp mayo, 1 tbsp olive oil, and a pinch of salt and pepper in large bowl. (4 serving meal: use Ā¼ cup mayo, 2 tbsp olive oil)
Combine remaining Dijon, remaining mayo, chickpeas, hearts of palm, jalapenĢo, bay seasoning, just Ā½ cup breadcrumbs, Ā½ tsp salt, and Ā¼ tsp pepper in food processor. Pulse until mixture is coarsely chopped and well combined, 5 to 8 pulses. Form fabcake mixture into 6 patties, each about 2 inches wide. Transfer remaining breadcrumbs to plate and gently press fabcake patties into breadcrumbs, coating both sides. (4-serving meal: use 1 cup breadcrumbs, 1 tsp salt, Ā½ tsp pepper) (TIP: Wash your hands and cutting board well after handling the jalapenĢo.)
Heat 2 tbsp vegetable oil in large nonstick skillet over medium heat. Add breaded fabcakes and cook until golden brown, 5 to 8 minutes per side. Transfer to paper towel-lined plate and season to taste with salt. (4-serving meal: use Ā¼ cup vegetable oil) (TIP: Add more oil as needed to crisp the fabcakes.)
Divide arugula and dill between bowls. Top fresh herb salad with roasted vegetables and crispy fabcakes. Drizzle with creamy lemon Dijon dressing and serve with lemon wedges. Tuck in!