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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

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.

Tags: High-Protein Soy-Free Nut-Free Chef's Choice High Fiber
SERVINGS
PREP & COOK TIME
35 min
CALORIES
670
FAT
27g
CARBOHYDRATES
78g
PROTEIN
26g

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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, half cut into wedges (divided)
  5. 1 tbsp Dijon mustard (divided)
  6. 1/4 cup 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. 1 tsp bay seasoning blend
  11. 3/4 cup panko breadcrumbs (divided)
  12. 2 oz baby arugula
  13. 0.25 oz dill, fronds picked
  14. 1 tbsp olive oil*
  15. 3 tbsp vegetable oil*
  16. Salt*
  17. Pepper*
  18. *Not included
  19. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  20. For full ingredient list, see Nutrition.
  21. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: wheat
Tools: Baking sheet, Large nonstick skillet, Blender or food processor
SERVINGS
PREP & COOK TIME
35 min
CALORIES
670
FAT
27g
CARBOHYDRATES
78g
PROTEIN
26g

Get Recipes Delivered

INSTRUCTIONS

1
Roast the vegetables

Preheat oven to 400°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)

2
Make the dressing

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 ¼ cup mayo, 2 tbsp olive oil)

3
Form the fabcakes

Combine remaining Dijon, remaining mayo, chickpeas, hearts of palm, jalapeño, bay seasoning, just ½ cup breadcrumbs, 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 fabcake patties into breadcrumbs, coating both sides. (4-serving meal: use 1 cup breadcrumbs, 1 tsp salt, ½ tsp pepper) (TIP: Wash your hands and cutting board well after handling the jalapeño.)

4
Cook the fabcakes

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 ¼ cup vegetable oil) (TIP: Add more oil as needed to crisp the fabcakes.)

5
Serve

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!

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