Heart of Palm Crab Cakes

This month, try this scrumptious, light and plant-based dish!

INGREDIENTS FOR CRAB CAKES (2 Servings):
• 2 tins (398 ml) heart of palm
• 1 green onion stalk, thinly sliced
• 3 tbsp. ginger
• 1/2 of one jalapeño, thinly sliced
• 3 1/2 tbsp. vegan mayonnaise
• 1 tbsp. cornstarch
• 2 cups panko (Japanese style bread crumbs)
• Canola oil

INGREDIENTS FOR CURRIED DAHL:
• 1 cup dahl (yellow split peas)
• 1/2 small red onion, diced
• 1 celery stalk, diced
• 1 small carrot, diced
• 2 1/2 cups water
• 2 tbsp. curry powder

METHOD FOR CRAB CAKES:
Rinse and drain heart of palm. In a food processor, pulse heart of palm until broken into large flakes. Transfer to a mixing bowl and add green onion and jalapeño. Grate ginger and stir into mayonnaise. Add ginger mayo mixture and cornstarch to heart of palm mixture. Combine well and season with salt to taste. Portion into 3 ounce balls. Pack tightly and roll in panko. Shape into patties. When ready to cook, heat a shallow pan over medium-high heat. Add enough canola oil to coat the pan. Once hot, carefully add crab cakes one at a time and sear until golden brown. Flip and sear again. Approximately 3 minutes per side.

METHOD FOR CURRIED DAHL:
In a medium pot, combine all ingredients. Bring to a boil over high heat and reduce to a simmer. A foam will form on the surface of the water, remove with a spoon and discard. Dahl is finished when peas begin to break apart. Remove from heat.

PLATING:
Place 3⁄4 cup of dahl in the center of a plate. Drizzle coconut milk over top. Place 2 crab cakes on top and garnish with fresh picked dill and sliced green onions (optional).

By Executive Chef & Co-Founder David Lee
Planta | plantarestaurants.com