Looking for the perfect appetizer that everyone will love. It has the texture if a crab cake but tastes better and adds the health promoting benefits Lions Mane mushroom.
Working with and developing new recipes using Plant Powered foods is a wonderful exploration into creating texture and taste.
This recipe is a remake of a crab cake - and is a recipe that all your friends will enjoy no matter their eating preference. What's great, is your friends that don't like fish will enjoy these too!
The shredding and baking of the lions mane mushroom is key in making the flaky texture of these delicious cakes.
Enjoy!
Lions Mane & Hearts Of Palms Cakes (Better Than Crab) ★★★★★ Source: Plant Powered Payson INGREDIENTS 4 ounces lions mane mushroom, shredded 7 ounces can (7.8 ounce dry) hearts of palm, rinsed, wuartered lenghtwise & chopped 1 Tablespoon red onion, fine dice 1/8 cup red bell pepper, fine dice 2 Tablespoons chickpea flour 4 Tablespoons water 1 teaspoon vegan worchestershire sauce 1/2 Tablespoon dijon mustard 1 teaspoon vegan mayo 1/2 teaspoon hot pepper sauce 1 teaspoon Old Bay Seasoning 1/4 cup chopped parsley 1/4 cup panko crumbs **dipping sauce 1/4 cup vegan mayo 1 Tablespoon lemon juice 1/16 cup chopped dill 1/16 cup chopped chives DIRECTIONS Shred Lions Mane mushrooms into small pieces, ½ inch long, we are building texture. Bake on parchment paper at 350° for 12 minutes.
In a nonstick pan, dry sauté red onion and red bell pepper.
In a bowl, combine chickpea flour, water, Old bay, Worcestershire, Dijon mustard, vegan mayo and pepper sauce. Stir well to combine. Add mushrooms, onion and peppers, hearts of palm, parsley, and panko. Form into cakes and refrigerate for 10 minutes.
Spray lightly with oil and Airfry for 15 minutes at 415°, until golden brown or you can bake these at 425° for about 10 minutes on each side.
Combine all ingredients for dipping sauce. Enjoy!