Chickpea & Hearts of Palm “Crab Cakes” with Sunkist® Lemon Piccata Sauce
By Alyssa Switzer
Prep: 20 mins
Cook: 25 mins
Total: 45 mins
Serves: 2
Ingredients
Crab Cakes
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1 can (15 ounces) or about 1 3/4 cups cooked chickpeas, drained and rinsed
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1 can (14 ounces), drained and chopped hearts of palm
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1/2 cup, finely diced red bell pepper
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1/4 cup, finely chopped green onions
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1/4 cup, chopped fresh parsley
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1-2 tsp old bay seasoning (adjust to taste)
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2 tsp dijon mustard
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1/4 cup vegan mayonnaise
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1/2 cup panko breadcrumbs (use gluten-free if needed)
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2 tbsp Sunkist® Lemon juice
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1 tsp salt
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1/4 tsp black pepper
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2-3 tbsp vegetable oil
Sunkist® Lemon Piccata Sauce
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2 tbsp vegan butter or margarine
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2 cloves minced garlic
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1 cup vegetable broth
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3 tbsp lemon juice
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2 tbsp capers, rinsed and drained
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1/4 tsp salt
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1/4 tsp black pepper
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2 tbsp fresh parsley (chopped, or garnish)
Creamy Mash Potato (with alternatives)
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2 pounds potatoes (peeled and chopped); or equivalent amount of Cauliflower or Sweet Potatoes
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4 tbsp vegan butter or margarine
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1/2 to 3/4 cup unsweetened plant-based milk
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1 tsp salt
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1/2 tsp black pepper
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Optional: 2 cloves of minced garlic or 1 tsp rosemary or thyme
Roasted Asparagus with Maple Apple Cider Vinegar
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1 pound asparagus (trimmed)
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2 tbsp olive oil
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1/2 tsp salt
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1/4 tsp black pepper
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1 tbsp maple syrup
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2 tbsp apple cider vinegar
Directions
- Prepare the "Crab" Cake Mixture: In a large bowl, mash the chickpeas. Mix in chopped hearts of palm, diced red bell pepper, chopped green onions, parsley, Old Bay seasoning, Dijon mustard, vegan mayonnaise, Sunkist® lemon juice, and breadcrumbs. Season with salt and pepper to taste.
- Form and Cook "Crab" Cakes: Form the mixture into patties. In a skillet, heat vegetable oil over medium heat. Fry the patties until golden brown on each side. Set aside on paper towels to drain.
- Make Lemon Piccata Sauce: In a saucepan, melt vegan butter and sauté minced garlic. Add vegetable broth, Sunkist® lemon juice, and capers. Simmer until the sauce reduces slightly. Season with salt and pepper.
- Prepare Potatoes or Alternatives for Mashing: Boil peeled and chopped potatoes, cauliflower, or sweet potatoes until tender. Drain well.
- Mash and Season: Mash the boiled potatoes/cauliflower/sweet potatoes with vegan butter and plant-based milk until creamy. Season with salt, pepper, and any additional herbs or garlic if desired.
- Roast Asparagus: Preheat the oven to 400°F (200°C). Toss asparagus with olive oil, salt, and pepper. Roast in the oven until tender, about 15-20 minutes.
- Prepare Maple Apple Cider Vinegar Glaze: In a small bowl, mix maple syrup with apple cider vinegar.
- Finish Asparagus: Once the asparagus is roasted, drizzle the maple apple cider vinegar glaze over it and toss to coat evenly.
- Plate the Dish: Serve the chickpea & hearts of palm "crab" cakes topped with Sunkist® lemon piccata sauce. Accompany with a side of creamy mashed potatoes (or your chosen alternative) and the glazed roasted asparagus.
- Garnish and Serve: Garnish the "crab" cakes with fresh parsley and a slice of Sunkist® lemon. Serve hot and enjoy!
