Vegan Crab Cakes

These Vegan Crab Cakes are a delightful fusion of flavors, combining the essence of the sea with plant-based ingredients. Perfectly crispy on the outside and tender on the inside, they make for an irresistible appetizer or main dish.

Ingredients

• Jackfruit - 200 grams, shredded
• Chickpeas - 100 grams, canned and drained
• Nori sheets - 1, crumbled
• Green onions - 2, finely chopped
• Red bell pepper - 50 grams, finely diced
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Soy sauce - 1 tablespoon
• Lemon juice - 1 tablespoon
• Breadcrumbs - 50 grams
• Flour - 2 tablespoons
• Cornstarch - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Olive oil - 3 tablespoons for frying

Steps

1. In a large bowl, combine the shredded jackfruit, drained chickpeas, crumbled nori, green onions, red bell pepper, minced garlic, and grated ginger.
2. Add the soy sauce, lemon juice, salt, and black pepper to the mixture and mash gently until combined, leaving some chunky bits for texture.
3. Stir in the breadcrumbs, flour, and cornstarch until the mixture holds together. If too wet, add more breadcrumbs.
4. Form the mixture into small patties, about 5 cm in diameter.
5. Heat olive oil in a skillet over medium heat. Once hot, add the patties and cook for 4-5 minutes on each side until golden brown and crispy.
6. Remove from the skillet and drain on paper towels before serving.

Nutrition

• Calories: 280
• Protein: 10 g
• Carbs: 30 g
• Fiber: 8 g
• Sugar: 2 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.2 L

Health Benefits

• Rich in fiber, promoting digestive health.
• Packed with plant-based protein, supporting muscle maintenance.

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