One of my favorite things about cooking plant forward meals is the creativity that comes with it. To some it may seem restrictive to avoid the use of animal products, however it is a welcoming challenge in my home.

Forager Project asked me to create a recipe using their amazing products. As a regular customer of their Vanilla Bean Cashewmilk Yogurt, I was delighted to share. Make sure to check out the other amazing recipes they have on their website.



  • 1 19 oz can garbanzo beans, rinsed. *Save liquid/aquafaba
  • 2 14 oz cans whole hearts of palm , drained, rinsed and cut in half
  • 4 tablespoons reserved garbanzo bean liquid
  • ¼ cup Forager Project Sour Cream
  • 1 teaspoon lemon juice
  • 1 teaspoon dijon mustard
  • ½ cup kelp granules/nori flakes
  • 1 tablespoon Old Bay Seasoning (or any seafood seasoning)
  • ½ teaspoon sea salt, more to taste
  • 1 teaspoon granulated garlic
  • 1/4  cup preferred oil mixed with Forager Project Butter for pan-frying (divided)
  • 2 tablespoons sweet onions, small dice
  • 2 tablespoons bell peppers, small dice
  • 1 cup breadcrumbs (panko or regular) + more for breaded coating
  • 2 teaspoons of capers, chopped
  • ½  cup green onion, finely chopped
  • 1 tablespoon fresh parsley, finely chopped
  • 1 tablespoon fresh dill, finely chopped
  • ½ cup Forager Project Unsweetened Plain Yogurt
  • ¼ Cup Prepared Horseradish

For garnish:
Slices lemon wedges
Pickled dill fronds


  1. In a food processor add the garbanzo beans and hearts of palm together. Pulse just a few times to break it up. Make sure they do not get mushy.
  2. In a large mixing bowl, whisk the aquafaba liquid (from the beans) well, until it’s slightly foamy. Then add the Forager Project sour cream, lemon juice, mustard and all the dry seasonings. Whisk well.
  3. Cook the sweet onions and bell peppers in Forager Project Butter until onions become translucent, but not caramalized. Set aside.
  4. Now add the bread crumbs, green onion, fresh dill, fresh parsley, cooked onions and peppers, capers and hearts of palm and garbanzo bean mixture. Gently fold with a spatula to combine. Taste for salt or seasoning — add more if needed. Pop the mixture in the freezer for 20 minutes.
  5. Place enough breadcrumbs onto a shallow plate that will coat patties evenly. Take mixture out of freezer. Place about 1/4 cup of mixture into your hands to form a ball. Then gently flatten to form it into a patty shape. Coat patty in the bread crumbs on each side. Place aside and continue until the mixture is done.
  6. Heat a large skillet over medium heat (about 2-3 minutes). Add about 2 tablespoons of oil and wait until it gets hot and shimmery before adding the patties. If you place the patty in the pan, and you hear it sizzle, it’s ready.
  7. Place about 2-3 patties on your pan at one time, but make sure you don’t overcrowd the pan because they won’t cook properly. Pan-fry them about 3-4 minutes on each side, or until light golden brown.
  8. In a bowl, mix the Forager Project Yogurt with the prepared horseradish. Season with salt to your taste.
  9. Serve hot with vegan horseradish yogurt, a lemon wedge and top with dill fronds. Enjoy!

Photography by Kwame Williams