VEGAN CRAB CAKE BURGER

Serve this at a party with a spicy remoulade or on a bun with burger accompaniments.

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» SERVES 4 «

1 (14-ounce) can hearts of palm, drained

2 cups bread crumbs, divided

1 medium red bell pepper, seeded and chopped

2 ribs celery, chopped

¹/₄ cup minced onion

¹/₄ cup vegan mayonnaise

1 teaspoon Dijon mustard

2 teaspoons chopped fresh dill

1 teaspoon nori sprinkles

1 teaspoon salt

¹/₂ teaspoon black pepper

4 tablespoons oil (for frying)

1. In a food processor, pulse hearts of palm into ¹/₂" bits.

2. To a large bowl, add flaked hearts of palm, ¹/₂ cup bread crumbs, and remaining ingredients except for oil. Stir to combine ingredients.

3. Shape mixture into 4 patties and dredge in remaining bread crumbs. At this point, the cakes can be refrigerated overnight or frozen for later use.

4. In a medium heavy-bottomed sauté pan over medium-high heat, add cooking oil and fry patties on each side until golden, about 3 minutes on each side. Serve immediately on soft rolls.