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Crispy Fabcakes with Fresh Herb Salad & Creamy Lemon Dijon Dressing
2 Serving Dinner

Crispy Fabcakes

with Fresh Herb Salad & Creamy Lemon Dijon Dressing

Tags: High-Protein, Soy-Free, Nut-Free
SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
750
FAT
35g
CARBOHYDRATES
76g
PROTEIN
26g


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INGREDIENTS

  1. 2 carrots, peeled and chopped into 1-inch pieces
  2. 2 radishes, halved
  3. 1 garlic clove, peeled and minced
  4. 1 half juiced, half cut into wedges (divided)
  5. 1 tbsp Dijon mustard (divided)
  6. ¼ cup + 2 tbsp vegan mayo (divided)
  7. 13.4 oz chickpeas, drained and rinsed
  8. 14. oz hearts of palm, drained and roughly chopped
  9. 1 jalapeño, deseeded, and roughly chopped
  10. 1½ tsp New England seasoning
  11. ¾ cup panko breadcrumbs (divided)
  12. 2 oz baby arugula
  13. ¼ oz fresh dill, fronds picked from the stems
  14. 3 tbsp vegetable oil*
  15. 1 tbsp olive oil*
  16. Salt and pepper*
  17. *Not included
  18. For full ingredient list, see Nutrition.
Allergens: wheat
Tools: Large nonstick skillet, Food processor, Baking sheet
SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
750
FAT
35g
CARBOHYDRATES
76g
PROTEIN
26g


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INSTRUCTIONS

1
Roast the vegetables

Preheat the oven to 400°F. Add carrot, radish, 1 tbsp vegetable oil, and a pinch of salt and pepper to a baking sheet, and toss to coat. Roast until vegetables are tender and browned, 18 to 20 minutes.

2
Make the dressing

Add garlic, lemon juice, just half the Dijon mustard, just 2 tbsp mayo, 1 tbsp olive oil, and a pinch of salt and pepper to a large bowl. Whisk the lemon Dijon dressing.

3
Form the fabcakes

Add remaining Dijon mustard, remaining mayo, chickpeas, hearts of palm, jalapeño, New England seasoning, just ½ cup panko breadcrumbs, ½ tsp salt, and ¼ tsp pepper to a 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.

4
Cook the fabcakes

Heat 2 tbsp vegetable oil in a large nonstick skillet over medium heat. Add remaining panko breadcrumbs to a plate and gently press fabcake patties into the breadcrumbs, coating both sides. Add breaded fabcakes to the skillet and cook until golden brown, 5 to 8 minutes per side. Transfer to a paper towel-lined plate and sprinkle with salt. TIP: Add more oil as necessary to crisp the fabcakes.

5
Serve

Divide the baby arugula and dill fronds between bowls. Top with roasted vegetables and crispy fabcakes. Drizzle with creamy lemon Dijon dressing and serve with lemon wedges. Tuck in!

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