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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
790
FAT
35g
CARBOHYDRATES
86g
PROTEIN
28g

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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. 1½ tsp 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
Tools: Large nonstick skillet, Food processor, Baking sheet
SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
790
FAT
35g
CARBOHYDRATES
86g
PROTEIN
28g

View Full Nutrition Label


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INSTRUCTIONS

1
Prepare the produce

Preheat the oven to 400°F. Peel carrots, and 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 dill fronds from the stems. Trim, deseed, and roughly chop the jalapeño. TIP: Wash your hands and cutting board well after handling the jalapeño.

2
Cook the carrots

Add 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 vegetables are tender and browned, 18 to 20 minutes.

3
Make the dressing

Add minced garlic, lemon juice, just half the 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 chickpeas, chopped hearts of palm, chopped jalapeño, remaining 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 coarsely chopped and well combined, 5 to 8 pulses. Form fabcake mixture into 6 patties, each about 2 inches wide.

5
Cook the fabcakes

Add 2 tbsp vegetable oil to a large nonstick skillet over medium heat. Add remaining panko breadcrumbs to a plate and gently press fabcake patties into 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.

6
Serve

Divide baby arugula and dill fronds between bowls. Top with roasted carrots and radishes and crispy fabcakes. Drizzle with creamy lemon Dijon dressing and serve with lemon wedges. Dig in!

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