Battered Hearts of Palm ‘Crab’ Cakes With Tartar Sauce
[Vegan, Gluten-Free]

To Make the Tartar Sauce:

1.  Add tartar sauce ingredients in a bowl and stir to combine. Place in the refrigerator.

To Make the 'Crab' Cakes:

1. Drain and finely chop the hearts of palm or artichokes. You will begin to notice a consistency similar to crab meat. Add to mixing bowl and stir in onion, celery, and remaining crab cake ingredients.
2. Heat 1 1/2 cups of oil in a large iron skillet.
3. Set up a dredging station using 3 bowls. Place chickpea flour in first, almond milk in the second, and breadcrumbs in the third.
4. Take about 1/4 cup of the "crab cake" mixture and form a patty with your hands. Cover the cake completely with chickpea flour, quickly dip in almond milk, and coat evenly with breadcrumbs.
5. Place 2-3 breaded crab cakes in hot oil. Fry for 2 to 3 minutes until golden brown, flip, and repeat on opposite side.
6. Remove cakes from frying pan and place onto a plate covered with paper towel to absorb excess oil. Repeat until all batter is gone.
7. Serve immediately with a dollop of tartar sauce on each cake.