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Crispy Fabcakes with Fresh Herb Salad & Creamy Lemon-Dijon Dressing
2 or 4 Serving Dinner

Crispy Fabcakes

with Fresh Herb Salad & Creamy Lemon-Dijon Dressing

Only one thing could top a Maryland-style crabcake in your Easter brunch line-up this year – a fabulous plant-based one. These briny, seasoned "fabcakes" rely on succulent hearts of palm and firm, protein-rich chickpeas for the perfect crustacean-based doppelgänger. Whether enjoyed at dinner or a celebratory brunch, plants just gave this old-school classic a glow-up.

Tags: High-Protein Soy-Free Nut-Free Chef's Choice High Fiber
Cook Time
2 Servings  |  50 min 4 Servings  |  60 min

Nutrition (per serving)

CALORIES
820
FAT
52g
CARBOHYDRATES
72g
PROTEIN
20g

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INGREDIENTS

  1. 2 carrots, peeled and cut into 1-inch pieces
  2. 2 radishes, trimmed and halved
  3. 1 garlic clove, peeled and minced
  4. 1 lemon, half juiced and half cut into wedges
  5. 1 tbsp Dijon mustard (divided)
  6. 1/4 cup vegan mayo (divided)
  7. 6 oz organic chickpeas
  8. 14 oz hearts of palm, drained, rinsed and roughly chopped
  9. 1 jalapeño, trimmed, deseeded and roughly chopped Spicy
  10. 1 tsp bay seasoning
  11. 3/4 cup panko breadcrumbs (divided)
  12. 2 oz baby arugula
  13. 0.25 oz dill, fronds picked
  14. 1/4 cup vegetable oil
  15. Salt
  16. Pepper
Allergens: wheat
Tools: Food processor, Baking sheet, Large nonstick skillet
Cook Time
2 Servings  |  50 min 4 Servings  |  60 min

Nutrition (per serving)

CALORIES
820
FAT
52g
CARBOHYDRATES
72g
PROTEIN
20g

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INSTRUCTIONS

1
Roast the vegetables

Preheat oven to 400°F. Combine carrot, radish, 1 tsp 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.

2
Make the dressing

Whisk together garlic, lemon juice, just half the Dijon, just 2 tbsp mayo, 1 tbsp vegetable oil, and a pinch of salt and pepper in large bowl.

3
Form the fabcakes

Combine remaining Dijon, remaining mayo, chickpeas, hearts of palm, jalapeño, just 1 tsp bay seasoning, just ½ cup breadcrumbs, 2 tsp vegetable oil, ½ tsp salt, and ¼ 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 fabcakes into breadcrumbs, coating both sides.

4
Cook the fabcakes

Heat 2 tbsp vegetable oil in large nonstick skillet over medium heat. Add fabcakes and cook until golden brown, 5 to 8 minutes per side. Transfer to paper towel-lined plate and season to taste with salt. (TIP: Add more oil as needed to crisp fabcakes.)

5
Serve

Divide arugula and dill between bowls. Top fresh herb salad with roasted vegetables and crispy fabcakes. Serve with creamy lemon-Dijon dressing and lemon wedges. Tuck in!

6
CULINARY NOTES:

Wash your hands and cutting board well after handling the jalapeño. For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.

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