We’ve been big fans of the colourful and delicious-looking creations from Yolanda from @vegansofzuri for a long time, and we’ve tried many of her recipes to add some plant-based variety to our meals.

So we were so happy that Yolanda was inspired by Connie's Kitchen's products to create some new recipes - Crabless Cakes (which can be put into a burger, perfect for the grilling season) - accompanied by a Thousand Island Dressing which fuses all the goodness of Connie's Kitchen Ketchup and VAYO with an extra twist of lemon to add some beautiful coral-coloured flavour to your burger.

I think you'll agree they look delicious - I can't wait to try them!

INGREDIENTS (portions 4)

Thousand Island Dressing:

4 parts Connie’s Kitchen VAYO

1 part Connie’s Kitchen Ketchup

Lemon Juice, a squeeze

Gherkins, chopped (to taste)

Crabless Cakes:

2 Shallots, finely chopped

1 Sweet Pepper, finely chopped

2 Garlic Cloves, finely chopped

200g Heart of Palm, finely chopped

200g Young Jackfruits, finely chopped

1 tbsp Connie’s Kitchen VAYO

1 tbsp Connie’s Kitchen Jalapeno Ketchup

1 tbsp Parsley, chopped

1 tsp Sweet Paprika

2 tbsp Ground Linseed

1/2 Lemon

70g Chickpea Flour

Water

INSTRUCTIONS

1. Simply mix all Thousand Island Dressing ingredients together - it is ready to serve.

2. Fry shallots in 3 tbsp oil.

3. Add the sweet pepper and the garlic cloves. Fry until softened.

4. Add in the heart of palm and young jackfruits.

5. Next mix the Connie’s Kitchen VAYO and Connie’s Kitchen Jalapeno Ketchup, chopped parsley, sweet paprika, ground linseed, the juice & zest of the lemon, chickpea flour and a little water to make a thick batter.

6. Stir everything together thoroughly. If the mixture is too wet you can always add more chickpea flour and adjust.

7. Fry the mix in oil, patty size of your choice, until golden on both sides.

8. Perfect on their own or in a tasty burger serve the Crabless Cakes with the Thousand Island Dressing.

Enjoy!