Crab less cakes

Crab-less Cakes Christmas Seafood Recipe

Ingredients (Full Batch)

1 15 oz can chickpeas , rinsed,reserve liquid

2 14 oz cans hearts of palm , drained, rinsed

4 tablespoons chickpea liquid

¼ cup cashew cream (I blended roughly a ½ cup of soaked cashews with some water,and a dash of apple cider vinegar.)

1 teaspoon low sodium soy sauce (I used hoisin)

1 teaspoon lime or lemon juice

1 teaspoon spicy mustard

½ cup green onion sliced

A pinch of paprika

1 tablespoon dried parsley

1 tsp 365 seasoning salt or any seafood seasoning

Salt and Pepper to taste

1 teaspoon garlic powder

1 cup breadcrumbs (I used whole wheat Italian seasoned)

Optional Ingredient (I didn't use any)

1 to 2 teaspoons kelp granule, dulse flakes, dulse granules or crumbled up nori.

Instructions

Process the chickpeas and then the hearts of palm until you get a tuna/crumbly consistency.

For cashew cream I blended about a ½ cup of cashews that had been soaked,with some water,and a dash of apple cider vinegar.

Mix everything together form cakes, bread in additional bread crumbs if desired.

Bake at 400F on a greased baking sheet or lined with parchment paper for 8 to 10 minutes on each side,flipping midway I cooked mine roughly 20 to 22 minutes .

Stovetop Cooking:You can also cook these on the stove top with a little oil.

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