Josu x The Korean Vegan Vegan Crabcakes with Fishy Salt

I love the gentle “fishy flavors” The Korean Vegan Fishy Salt adds to these vegan crabcakes!

Ingredients:

• 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

Instructions:

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.