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Crispy Fabcakes

with Fresh Herb Salad & Creamy Lemon Dijon Dressing

dinner

Food Processor Vegan Mayo Root Vegetables Lemon Leafy Greens Jalapeño Fruit Chickpeas Carrot Beans/Legumes Arugula Dinner American Soy-Free Nut-Free Comfort Foods Chef's Choice
SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
750
FAT
34g
CARBOHYDRATES
86g
PROTEIN
24g

MAIN INGREDIENTS

  1. 2 carrots
  2. 1 garlic clove
  3. 1 lemon
  4. 13.4 oz chickpeas
  5. 14 oz hearts of palm
  6. 2 red radishes
  7. ¼ oz fresh dill
  8. 1 jalapeño
  9. 1 tbsp Dijon mustard
  10. ¼ cup + 2 tbsp Follow Your Heart® Soy-Free Vegenaise
  11. 1 tbsp New England seasoning
  12. ¾ cup panko breadcrumbs
  13. 2 oz baby arugula
  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
Nutrition

TOOLS

  • Large nonstick skillet
  • Food processor
  • Baking sheet

INSTRUCTIONS

1
Prepare the produce

Preheat the oven to 400°F. Peel the carrots, then chop into 1 inch pieces. Peel and mince the garlic. Halve the lemon, juice one half, and cut the other half into wedges. Drain and rinse the chickpeas. Drain and roughly chop the hearts of palm. Trim and halve the radishes. Pick the dill fronds from the stems. Trim, deseed, and roughly chop the jalapeño.

2
Cook the carrots

Add the chopped carrot, halved radishes, 1 tbsp vegetable oil, and a pinch of salt and pepper to a baking sheet. Toss to coat, and roast until tender and browned, 18 to 20 minutes.

3
Make the dressing

Add the minced garlic, lemon juice, just 1½ tsp (1 packet) Dijon mustard, just 2 tbsp Vegenaise, 1 tbsp olive oil, and a pinch of salt and pepper to a large bowl. Whisk the lemon Dijon dressing.

4
Form the fabcakes

Add the chickpeas, chopped hearts of palm, chopped jalapeño, just 1½ tsp (1 packet) Dijon mustard, remaining Vegenaise, New England seasoning, just ½ cup panko breadcrumbs, ½ tsp salt, and ¼ tsp pepper to a food processor. Pulse until well combined but not finely chopped, 5 to 8 pulses. Form the fabcake mixture into six 2 inch wide patties.

5
Cook the fabcakes

Add 2 tbsp vegetable oil to a large nonstick skillet over medium heat. Add the remaining panko breadcrumbs to a plate and coat the fabcakes on both sides, pressing gently. 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.

6
Serve

Divide the dill fronds and baby arugula between wide bowls and top with roasted vegetables and crispy fabcakes. Drizzle with lemon Dijon dressing and serve with lemon wedges. Dig in!