Fabcakes

Using your hands, squeeze liquid out of the marinated hearts of palm over a sink. Pat dry with a paper towel, and roughly chop. Add the chopped hearts of palm to the bowl with the garbanzo mixture. Season with ½ tsp salt and ¼ tsp pepper. Stir well to combine. Form the garbanzo mixture into 6 patties and place in the refrigerator until you’re ready to cook in Step 5.

Thinly slice the sugar snap peas. Combine the sliced sugar snap peas, coleslaw blend, and remaining rice vinegar in a medium bowl. Season the rainbow slaw with salt and pepper and toss well to combine.

Drain the capers and roughly chop. Squeeze out any excess liquid from the horseradish with paper towels. Add the capers, horseradish, Vegenaise, and a pinch of salt and pepper to a small bowl and stir the horseradish tartar sauce to combine.

Add the remaining panko breadcrumbs to a plate and coat the fabcake patties on both sides, pressing gently into the breadcrumbs. Place a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Once the oil is hot, add the fabcakes and cook until golden brown, flipping once, about 3 to 5 minutes per side. Transfer the patties to a paper towel-lined plate and sprinkle with salt.

Divide the fabcakes and rainbow slaw between large plates. Serve with horseradish tartar sauce.