Ingredients
1 14oz can Hearts Of Palm, rinsed
1 cup panko
½ tbs old bay seasoning
2 small pieces of seaweed
½ pink Himalayan salt
½ black pepper
½ tsp smoked paprika
1 tsp of Ocean's Essence by @Kendospice
Vegan bun
Vegan cheese
Chopped cabbage
Batter:
½ cup chickpea flour
1 tsp pink Himalayan salt
1 tsp Black pepper
1 tsp garlic powder
1 tsp Ocean's Essence by @Kendospice
½ tbs old bay
1 cup unsweetened almond milk
Spicy Tartar Sauce:
½ cup vegan mayo
1 tbs Hot sauce
1 tbs capers, chopped
1 tbs dill relish
½ tbs dried dill
1 tsp lemon juice
Salt & black pepper (to taste)
Directions
Step 1
To a food processor add hearts of palm, seaweed, panko, old bay, salt, black pepper, smoked paprika, Ocean's Essence and pulse until shredded, but not mushy.
Step 2
Add to bowl and form mixture into 2 medium sized patties. Chill in the fridge for 10-15 mins.
Step 3
Make wet batter by adding all ingredients into a shallow bowl and mix thoroughly.
Batter:
½ cup chickpea flour
1 tsp Black pepper
1 tsp pink Himalayan salt
1 tsp garlic powder
1 tsp Ocean's Essence by @Kendospice
½ tbs old bay
1 cup unsweetened almond milk
Step 4
Dip the patties in the wet batter until we'll coated making sure to let the excess batter to drip off. Shallow fry in avocado oil on medium heat until golden brown and crispy on both sides.
Step 5
Make spicy tarter sauce by adding all ingredients to a bowl and mix thoroughly.
Step 6
Assemble your sandwich with your favorite toppings and enjoy!
