INGREDIENTS
2 tsp
Fish seasoning
2 cans
Artichoke hearts, in brine
1
stalk Celery
2 cups
Chickpeas, cooked
3 tbsp
Dill
2 cloves
Garlic
1/4 cup
Parsley
1/2 cup
Red onion
2 tsp
Dijon mustard
3 tsp
Lemon juice, fresh
2 tsp
Vegan worcestershire sauce
1
Black pepper
1
Salt
1 cup
Panko bread crumbs