A spinoff of crab cakes. These little sliders are tangy and have a salty kick with a side of my local farmers sweet corn on the cob. Yum!
This dish is a bit salt for my liking, so I would cut back on the salt next time. Also flipping the sliders on the skillet is kind of difficult without some of the cake falling out. I just stuffed it back in after I was done flipping.
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NUTRITION PER SERVING
3/4 cups garbanzo beans
2 oz hearts of palm
1 tsp Old Bay Seasoning
2 packets of dijon mustard
1/4 cup + 2 tbsp panic breadcrumbs
1 tbsp capers
1/4 cup Follow Your Heart Vegenaise
1/4 tsp paprika
2 ears of corn
2 oz radish
4 slider buns
0.5 oz spring mix
Drain the garbanzo beans and pat dry, pour into a large bowl. Use a fork to crush the garbanzos. Pat the hearts of palm dry, shred with your hands, and add to the bowl. Add the old bay seasoning, 1 packet of dijon mustard, and just 1/4 cup panic bread crumbs. Season with salt and pepper and stir well to combine.
Place a large pot of salted water on to boil. Form the garbanzo mixture into 4 small patties, making sure to pack the mixture tightly. Place fabcakes in the refrigerator to firm up until you're ready to bake them.
Thinly slice the scallion. Mince the capers. Add the scallion and capers to a small bowl. Add the Vegenaise, remaining dijon mustard, paprika, and a pinch of salt. Mix to combine.
Remove the husks from the corn and cut the cobs in half. Add the corn to the boiling water and reduce heat to a simmer. Let the corn simmer until you're ready to serve.
Place the remaining panko breadcrumbs on a plate. Set the cakes in the crumbs to coat all sides. Place a medium nonstick skillet over medium high heat and add 1 tbsp vegetable oil. Once hot, add the fabcakes and fry until golden brown, flipping once, about 3 minutes per side. Sprinkle with salt.
Warm the slider buns in a toaster or oven. Thinly slice the radishes. Halve the buns and top with the fabcakes, sliced radish, and spring mix. Dollop with caper remoulade and serve with corn on the cob.
Megan The Vegan Mom