Hearts of Palm Cakes

Hearts of Palm Crab Cakes

When I received Crazy Sexy Kitchen, this recipe was one of the first I wanted to try. It took me a while to get there but here it is.  In her book, she offers them with a remoulade sauce which I made, but for me the cakes are fine just as they are, with a dollop of greek yogurt or a side of something yummy. I served them alongside a good salad such as her Crazy Sexy Salad or  my Sugar Snap and Garden Pea salad. I’ve included the remoulade sauce recipe at the end of the post for those of you who want to try it out. Enjoy!

Hearts of Palm Cakes
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 1 sheet of nori, or 2 teaspoons toasted nori flakes
  • Two 14-ounce cans hearts of palm
  • 2-4 Tbsp oil, more as needed
  • ¼ cup finely diced red onion
  • ¼ cup finely diced red bell pepper
  • 3 tablespoons Vegenaise or other vegan mayonnaise
  • 2 teaspoons Old Bay seasoning
  • 1 tablespoon nutritional yeast flakes
  • 2 teaspoons arrowroot or cornstarch
  • Sea salt and freshly ground black pepper, to taste
  • 1 cup panko breadcrumbs
Instructions
  1. Toast nori sheet by holding it with tongs and fanning it over a low gas flame or electric burner. Be careful not to let it burn. Turn the sheet frequently, so that it toasts evenly.
  2. Grind the nori using a spice grinder or a coffee grinder that can be used for spices. Break the nori into pieces, place it in the grinder, and pulse until powdered. Alternatively, crumble it as finely as you can with your hands or pulverize it with a mortar and pestle.
  3. Drain the hearts of palm and press in a towel to dry them. In a food processor, pulse gently until it looks like the consistency of crabmeat.
  4. Place a small sauté pan on medium heat. Add 1 teaspoon of oil and heat for 30 seconds, being careful not to let it smoke. Sauté the onion and bell pepper until soft, 3 to 5 minutes.
  5. In a large bowl, combine the hearts of palm, onion, bell pepper, Vegenaise, 1 teaspoon Old Bay seasoning, nori flakes, nutritional yeast flakes, arrowroot or cornstarch, and salt and pepper. Mix until incorporated. Cover and refrigerate for 30 minutes.
  6. Scoop with an ice cream scoop or a large tablespoon to portion into small cakes. Combine breadcrumbs with 1 teaspoon Old Bay seasoning. Coat the small cakes with breadcrumbs. Form and let sit in the refrigerator until firm (30 – 60 min).
  7. Place a sauté pan on medium-high heat. Add some oil and heat for 2 minutes. Working in batches, sauté the cakes until browned on both sides and heated through, 2 to 3 minutes on each side.
  8. Remove the cakes to a baking sheet lined with parchment paper and place in a warm oven until you finish all of the cakes.
  9. Place the cakes on a plate and garnish.

Serving Suggestion: Serve with homemade chimichurri or another one of my dips, sauces and spreads!

Photo courtesy of Kris Carr.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: