I love the gentle “fishy flavors” The Korean Vegan Fishy Salt adds to these vegan crabcakes!
- 4 sticks hearts of palm
- 3 artichokes
- 1/4 cup chickpeas
- 2 stalks celery, chopped
- 1 shallot, chopped
- 1 tbsp dijon mustard
- 1 tbsp hummus
- 2 tbsp TKV Fishy Salt
- 1/4 cup bread crumbs
- 1/4 cup sweet white rice flour
- 1 tsp salt
- 1 tbsp oil
- 2 tbsp gochujang
- 1 tbsp fruit vinegar (I used persimmon)
- 1 tbsp sweetener (I used plum syrup)
- 1 tsp perilla oil (can sub in toasted sesame oil)
- 1 strawberry, diced
- 2 tbsp diced cucumber
Place hearts of palm, artichokes, chickpeas, shallot, celery, mustard, hummus, Fishy Salt, and bread crumbs into food processor and pulse a few times until the consistency of crabmeat.
Shape into balls and coat with rice flour.
Cook in oil for about 3 minutes, until both sides are golden brown, while also browning the sides.
For the sauce, mix together gochujang, vinegar, sweetener, perilla oil.
Create garnish by mixing strawberries and cucumber with a couple drops of perilla oil.
Place over a bed made of kohlrabi, cucumber, and cabbage.