Vegan Crabcakes

🧂 Ingredients

• 1 can chickpeas

  drained and mashed
• 1 can hearts of palm

  drained and mashed gently
• 20 gluten-free rice crackers

  blitzed in the blender into crumbs
• 1 tsp seaweed flakes
• 1 tsp salt
• 1 lemon

  squeezed
• 1 stalk celery

  chopped tiny
• 2 green onions whites and green parts

  chopped
• ¼ red bell pepper

  seeded and small chop
• 2 tbsp cilantro

  chopped
• 1 tsp hot smoked paprika
• 1 tsp old bay seasoning
• 2 tsp vegan mayo
• ½ head cabbage

  shredded
• ¼ red cabbage

  shredded
• ¼ red pepper

  diced small
• 1 lemon

  squeezed
• 2 tbsp cilantro

  chopped
• pinch salt
• 2 tbsp vegan mayo
• 1 lemon

  squeezed
• 1 tsp old bay seasoning
• 1 tsp hot smoked paprika
• 1 dash cayenne
• 1 tsp sweet relish
• 1 tsp ketchup

Instructions

• 1 Into a large bowl add mashed chickpeas, mashed hearts of palm, blitzed rice
  cracker crumbs, seaweed flakes, salt, lemon, celery, green onion, bell pepper,
  cilantro, smoked paprika, old bay and vegan mayo. Knead and mix with hands until
  thoroughly combined and you can form patties that will stick together.
• 2 Make 9 crabcake patties.
• 3 Spray your air fryer grate with olive or avocado oil then place the crabcakes
  gently in the basket so that they are not touching. Depending on the size of
  your air fryer, you may need to do two batches.
• 4 Air Fry for 8 minutes at 400 degrees. Flip carefully then airfry for 8 more
  minutes. Continue in batches until all of your crabcakes are crispy, golden and
  delicious.
• 5 Serve with basic slaw and special sauce.
• 6 To a large bowl add cabbage, pepper, lemon, cilantro and salt. Mix until
  combined.
• 7 In a small mixing bowl add vegan mayo, lemon, old bay, hot smoked paprika,
  cayenne, sweet relish and ketchup.
• 8 Whisk until combined.
• 9 Taste for your preference and adjust spice level by adding more cayenne if
  desired.

Nutrition Info