๐๐๐๐ซ๐ญ ๐จ๐ ๐๐๐ฅ๐ฆ โ๐๐ซ๐๐โ ๐๐๐ค๐๐ฌ
Makes 7 servings
Macros per serving: 5g protein / 13g carbs / 7g fat
๐๐ง๐ ๐ซ๐๐๐ข๐๐ง๐ญ๐ฌ
1/4 cup vegan mayonnaise (56g)
1 tablespoon lemon juice
2 teaspoons vegan Worcestershire sauce *optional
1 tablespoon flax meal
1/2 tablespoon old bay seasoning blend
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1 cup Longeve Panko style bread-less crumbs (60g) **set aside 1/4 cup bread-less crumbs for coating
1/4 cup finely chopped green onions (6g)
1/4 cup finely chopped red pepper (30g)
2 cans heart of palm, drained and finely chopped (400g)
1-2 tablespoons oil or non-stick cooking spray
๐๐ง๐ฌ๐ญ๐ซ๐ฎ๐๐ญ๐ข๐จ๐ง๐ฌ
โก๏ธ In a medium-sized bowl, combine vegan mayo, lemon juice, optional Worcestershire sauce, flax meal, old bay seasoning blend, garlic powder, and cayenne pepper. Whisk until well combined.
โก๏ธ Add 1/3 cup Lonvege crumbs, green onions, red pepper, and hearts of palm. Using a spatula, fold the ingredients until well combined.
โก๏ธ Scoop 1/3 cup of the mixture into your hands, shape into patties, and set aside. Repeat until all the mixture is used. (6-7 cakes)
โก๏ธ Coat each cake with breadcrumbs.
โก๏ธ Heat oil in a large skillet over medium heat.
โก๏ธ Once oil is hot, place palm cakes on the hot pan and cook for 2 minutes on each side or until golden. Flip using a spatula.
Serve and enjoy. ๐
