• Roughly chop the hearts of palm. Squeeze out any excess moisture (use a nutmilk bag or clean teatowel if you don't have one).
  690 g hearts of palm
• In a large mixing bowl, combine the hearts of palm, mashed potatoes, miso paste, spring onions, parsley, dill, white pepper, cayenne pepper, nori flakes and sea salt.
  300 g mashed potatoes, 1.5 tablespoon white miso paste, 3 spring onions, Small bunch fresh flat-leaf parsley, 4 sprigs of dill, ½ teaspoon ground white pepper, ½ teaspoon cayenne pepper, 1 tablespoon nori flakes, ½ teaspoon fine sea salt
• Mix until well combined but still slightly textured.
• Divide the mixture into 10 equal portions and shape into 6cm cakes.
• Dunk each cake in the breadcrumbs and roll to coat.
  80 g breadcrumbs

To Fry

• Heat olive oil in a large frying pan over medium heat. Shallow-fry the cakes for about 4-5 minutes on each side, or until golden-brown and crispy. Be gentle when flipping to keep them intact.
  Olive oil

To Bake

• Preheat the oven to 185 °C. Arrange the vegan crab cakes on a baking sheet, lined with baking parchment.
• Brush the tops of the crab cakes with the olive oil and bake in the oven for 25-30 minutes or until golden brown, flipping carefully half-way through.

To Air Fry

• Preheat the air fryer to 170 °C. Arrange the vegan crab cakes in the air fryer basket, lined with baking parchment.
• Brush the tops of the crab cakes with the olive oil and airfry for 20-30 minutes or until golden brown.
• Serve the vegan crab cakes with fresh watercress and a dollop of vegan tartare sauce on the side.
  Fresh watercress, Vegan tartare sauce