Fast and Flavorful Vegan Crab Cakes

Directions

1. Add artichokes, chickpeas, dill, ¼ teaspoon salt, capers, lemon juice, and crushed nori in a food processor and pulse. 
2. Add all-purpose flour and pulse again.
3. In a bowl, combine panko flakes, ¼ teaspoon salt, and pinch of turmeric. 
4. Shape crabcakes and carefully dip all sides in panko flake mixture.
5. Heat a pan with canola oil and bring to high heat. 
6. Add crabcakes; cook for 5 minutes on each side or until golden and crispy.
7. Serve with a dollop of vegan mayo and fresh dill on top. 

*VEGAN MAYO

To make a quick vegan mayo:

1. To a bowl add 1/8 cup (30 ml) unsweetened soy milk, ¼ teaspoon apple cider vinegar, 1/4 teaspoon mustard, 1/8 teaspoon maple syrup, ¼ teaspoon salt, and ½ teaspoon lime juice. 
2. With an immersion blender, mix 1 minute, then slowly drizzle in 1/3 cup (80 g) canola oil while immersion blender is running.
3. Blend 3 minutes until mayo is thick and creamy. 
4. Add more salt, mustard, or lime juice to taste. 
5. Store in the fridge for up to 3 days. 
6. Add a splash of water to make the mayo easier to drizzle.