with Summer Succotash & Roasted Red Pepper Coulis
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- 13.4 oz chickpeas
- 1 celery stalk
- 1 jalapeño
- 1½ tsp New England seasoning
- ½ cup gluten-free panko breadcrumbs
- 14 oz hearts of palm
- 1 garlic clove
- 4 oz grape tomatoes
- 1 ear fresh corn
- 6 oz roasted red peppers
- ½ cup lima beans
- 2 tbsp vegetable oil*
- 2 tbsp + 2 tsp olive oil*
- *Not included
- For full ingredient list, see Nutrition
Drain and rinse the chickpeas. Roughly chop the celery. Deseed and roughly chop the jalapeño. Combine the chickpeas, chopped celery, chopped jalapeño, just 1 tsp New England seasoning, and just ¼ cup panko breadcrumbs in a food processor. Pulse until well combined, about 10 to 12 pulses. Transfer the chickpea mixture to a large bowl.
Drain the hearts of palm and roughly chop half of them. Add the chopped hearts of palm to the bowl with the chickpea mixture. Season with ½ tsp salt and ⅛ tsp pepper and stir to combine. Form the fabcake mixture into 6 patties.
Peel the garlic. Halve the grape tomatoes. Cut the corn kernels from the cob.
Drain the roasted red peppers and add them to the food processor. Add the garlic and blend until smooth, drizzling in 2 tbsp olive oil while the motor is running. Taste and adjust the seasoning with salt and pepper.
Add the remaining panko breadcrumbs to a plate and coat the fabcakes on both sides, pressing gently. Place a large nonstick skillet over medium 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 fabcakes to a paper towel-lined plate and sprinkle with salt.
Wipe the skillet clean and return to medium-high heat with 2 tsp olive oil. Add the halved tomatoes, corn kernels, lima beans, and remaining New England seasoning. Cook, tossing frequently, until the corn is charred in places, about 3 to 4 minutes. To serve, divide the succotash between large plates and top with fabcakes. Serve with red pepper coulis for dipping. Enjoy!