Vegan "Crab Cakes" | Gluten Free, Soy Free

I absolutely love the way these turn out! They are light and fluffy with a mild flavor and easy to make. My kids like to make slider sandwiches with them. I like to serve them on their own.

Ingredients

2, 14oz cans of artichoke hearts packed in water

12oz of crimini mushrooms

4-5 green onions, finely chopped

4-5 cloves garlic, minced

1 slice gluten free bread, toasted

1 handful fresh herbs, finely chopped (parsley and cilantro this time)

Pinch of cumin and coriander (or to taste)

Salt and Pepper to taste

2 Tbsp oil

Directions

Turn the toast into crumbs in the food processor and set aside

Drain and rinse artichoke hearts and put them in food processor with the mushroom

Pulse until desired consistency (I like a coarse chop)

Place into large bowl and add green onions, garlic, fresh herbs, spices, salt and the bread crumbs

Combine well and form into patties

Heat pan and when it's hot enough add oil

Once at a high enough temperature, place patties in pan over medium heat

Cook 5 minutes each side

Let them cool for about 5 minutes before serving

You can make small sliders with these, or serve them on their own paired with some of your favorite sides!

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