Chickpea Jackfruit (or palm heart) Cakes: Vegan Delight

CAKE INGREDIENTS:

· Flax egg: 1 Tbsp flaxseed meal plus 3 Tbsp water

· 1 (15-ounce) can chickpeas, well drained and rinsed (or 14 oz can hearts of palm, drained – see Stacey’s crabcake recipe on this site)

· 1 (14-ounce) can of jackfruit in brine, drained

· 1 tsp dijon mustard

· ¼ cup finely diced celery

· ¼ cup minced parsley leaves

· 2 Tbsp Old Bay seasoning

· 1 sheet of nori, broken into small pieces, or 1 tsp kelp granules (for that ocean-y taste, optional)

· 2 tsp vegan Worcestershire sauce

· 1 Tbsp lemon juice

· 1 Tbsp capers, finely minced

· 1/4 cup whole wheat breadcrumbs

· EVOO spray

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Vegan Cashew Tartar Sauce (from outside source)

Ingredients (combine in blender)

• 1/2 c cashews (raw, roasted, etc.)
• 1/2 c water
• 1 tbsp apple cider vinegar
• 1 tbsp lemon juice
• 1/2 tbsp spicy brown mustard
• 1/2 tsp garlic powder
• 1 garlic clove
• 3 small green olives (with pimentos)
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dill (optional)
• 1 tbsp chives, fresh, finely chopped (optional)
• 2-3 tbsp dill relish (optional)
• 2 tbsp capers (optional)
• 2-3 tbsp green olives, chopped (optional)