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Vegan Crab Cakes (Happy Hearts "Crab" Cakes) from Sweet Potato Soul
JESSIKER BAKES9Ingredients
25Minutes
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Ingredients
US|METRIC
144 SERVINGS
- 28 oz. hearts of palm (drained and chopped into large pieces)
- 1 1/2 cups chickpeas (cooked, see page 125 or 1, 15-ounce can, drained and rinsed)
- 1 cup panko bread crumbs (plus ½ cup for coating)
- 1/4 cup vegan mayonnaise
- 1 jalapeño pepper (seeded and rinsed)
- 1 1/2 Tbsp. Old Bay Seasoning
- 1 tsp. ume plum vinegar
- 1 tsp. Dijon mustard
- 6 Tbsp. canola (grapeseed, or safflower oil)
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