Recipe courtesy of Ethos Vegan Kitchen
Print
Total:
25 min
Active:
25 min
Yield:
6 cakes
Level:
Easy

Ingredients

  • 16 ounces canned chickpeas, drained thoroughly until dry
  • 1 cup breadcrumbs 
  • 1/4 cup diced celery 
  • 1/4 cup whole wheat flour, plus more for tossing
  • 2 tablespoons vegan mayonnaise 
  • 2 tablespoons Worcestershire sauce 
  • 2 tablespoons nutritional yeast 
  • 1 tablespoon chopped fresh dill 
  • 1/2 teaspoon salt 
  • 1/4 teaspoon black pepper 
  • Bay seasoning, as needed
  • Olive oil, for frying

Directions

Preheat the oven to 400 degrees F.

Put the chickpeas in a large mixing bowl and squish with your hands. Add the breadcrumbs, celery, flour, mayonnaise, Worcestershire, yeast, dill, salt, pepper and bay seasoning to taste and mix thoroughly. Pat the mixture into 3 1/2-ounce patties, and toss in some flour to coat.

Place a medium skillet over medium-high heat and add some olive oil. Saute the cakes until brown on each side. Transfer to a baking sheet and cook about 5 minutes. Serve warm.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Chesapeake Bay Classic Crab Cakes

Recipe courtesy of Tom Douglas

Crab Cake Benedict with Old Bay Hollandaise

Recipe courtesy of Bobby Flay

Chesapeake Bay Deviled Eggs

Recipe courtesy of Megan Palmer

"Old Bay" Hollandaise

Recipe courtesy of Bobby Flay

Taylor Bay Scallop Ceviche

Recipe courtesy of The River Cafe

On TV

So Much Pretty Food Here