Crab-less Cakes

Hearts of Palm are a great alternative to using seafood if you're a vegan or have a shellfish/fin fish allergy. I made these crabless cakes for my dad who doesn't eat shellfish and he loved them. I love to serve these with flax-seed mayo mixed with sriracha.

INGREDIENTS:

1 can hearts of palm, drained and chopped

1 can artichokes, drained and chopped

3 cloves garlic

Juice from one lemon

1 tsp salt

1/4 cup coconut flour

1 chia or flaxseed egg

2 tbsp hempseed oil

1 tbsp good grainy mustard 

Crumb coating

• 1 cup of almond flour (or you could use gf panko crumbs

• 1/2 tsp smoked paprika

• 1/2 tsp garlic powder

• salt and pepper to taste

Combine all the ingredients for the cakes in a large bowl

Roll into balls the size of large meatballs and pat into cakes (if they are too loose, add some more flour.   They'll be a bit loose but should hold their shape

Combine ingredients for the crumb coating in a small bowl.

Press the cakes into the crumb coating on both sides and make sure you get a good coating

Freeze for at least 1 hour but I just pop them in the freezer overnight.  They keep well for easy meals from the freezer as well.

Heat up your favourite frying oil in a pan (I used about half a cup in a medium pan.  Once the oil is hot, place the cakes in carefully and fry until they are golden and delicious.  I finished them in a 350F oven because mine were a little thick.