Vegan “Crab” Cakes - cooking recipe

Ingredients

1 (14 ounce) can chickpeas, unsalted beans
1 (14 ounce) can hearts of palm, chopped into large pieces
1 jalapeno, seeded and minced
1/4 cup vegan mayonnaise
2 tablespoons Old Bay Seasoning
1 teaspoon vinegar, plum
1 teaspoon Dijon mustard
1 cup panko breadcrumbs, 1/2 cup for coating

Preparation

Place the chickpeas, hearts of palm, and jalepeno into a food processor and pulse to combine and mash. Don't over process it though, you still want some crabby texture.
Scoop the chickpea mixture into a large bowl and add the other ingredients. Stir well to combine.
Place the remaining 1/2 cup of panko in a shallow dish.
Heat an oil coated skillet on medium-high heat.
Form the \"crab\" mixture into small patties-making sure to pack the mixture tightly, and then coat in the panko in the shallow dish.
Pan fry for 3 minutes on each side.
Do this with the remaining batter. I usually fit 4-5 patties on the skillet at a time. When they are cooked, transfer them to a plate covered with paper towel.
Serve with a dollop of vegan mayo and fresh greens.