VEGAN CRAB CAKES WITH AVOCADO
Make vegan crab cakes with avocado, quinoa and hearts of palm. The hearts of palm perfectly imitates a crab like texture while being vegan! Served topped with an avocado crema. A perfect healthy vegan appetizer.
Ingredients
- 1 can hearts of palm, diced
- 1/2 avocado, mashed
- 1/4 cup diced red pepper
- 1/4 cup diced red onion
- 2 teaspoon old bay seasoning
- 1 cup cooked quinoa
- 1/4 cup quinoa flour
- salt, to taste
- For the sauce:
- 1/4 avocado,
- 1 tablespoon tahini
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice
- salt to taste
Instructions
- In a bowl combine the crab cake ingredients, hearts of palm, 1/2 mashed avocado, red pepper, red onion, old bay, cook quinoa and salt to taste. Mix. Add quinoa flour. Mix. Form into 6-8 round crab cakes and freeze for 15-20 minutes.
- In a blender combine the sauce ingredients, 1/4 avocado, tahini, olive oil, lemon juice and salt to taste.
- Heat 1-2 tablespoons olive oil over medium heat in a pan. Pan fry the patties until browned on each side.