Fabcakes that will not make you miss the crab

These faux-crab-cakes are delicious on their own or on a sandwich bun. Adapted from a Purple Carrot recipe.

Photo credit: Purple Carrot

Ingredients:

1 can garbanzo beans
1 can hearts of palm
1 jalapeno
3 tsp. rice wine vinegar
2 1/2 tbsp. dijon mustard
3 tsp. Old Bay seasoning
1 cup panko crumbs
several tbsp. vegetable oil
salt and pepper
buns (if using)

Method:
Cut top and seeds/pith away from jalapeno; drain both hearts of palm and beans. Put those 3 ingredients into a food processor and pulse a few times just to get to a slightly stringy/crumbly consistency. 

Pour that into a bowl and add the vinegar, dijon, Old Bay, salt and pepper, and 1/2 cup of the panko crumbs. Mix well and form into patties, then put those in the refrigerator for at least 30 minutes to firm up. 

When ready, heat a couple tbsp. oil in a skillet, coat the fabcakes in the remaining panko on both sides and all around the edges, and fry each side 3-4 minutes over medium heat (until panko is toasted brown and crispy).

Enjoy with vegan mayo or tartar sauce!