- 1 tablespoon extra-virgin olive oil, plus more for frying
- 2 1/2 cups fresh corn kernels (cut from 4 ears of corn)
- 1/4 cup minced onion
- 1/4 cup minced green bell pepper
- One 15-ounce can whole hearts of palm—drained, thinly sliced lengthwise and cut crosswise into 3/4-inch lengths
- 2 teaspoons Old Bay seasoning
- 2 tablespoons chopped flat-leaf parsley
- 1/4 cup vegan mayonnaise
- 2 teaspoons Dijon mustard
- 1/4 cup plus 2 tablespoons plain dry bread crumbs, plus more for coating
- Freshly ground pepper
How to make this recipe
In a nonstick skillet, heat the 1 tablespoon of oil. Add the corn, onion and bell pepper and cook over high heat until crisp-tender, 4 minutes. Scrape 1 cup of the mixture into a food processor and pulse to a coarse puree.
In a bowl, squeeze the hearts of palm to break them into shards. Add the puree and the remaining sautéed vegetables to the bowl, along with the Old Bay, parsley, mayonnaise, mustard and the 1/4 cup plus 2 tablespoons of bread crumbs. Season lightly with salt and pepper and stir until evenly moistened.
Line a baking sheet with parchment paper and fill a pie plate with bread crumbs. Scoop scant 1/4-cup mounds of the hearts of palm mixture into the bread crumbs and roll to coat. Form the mounds into eighteen 2-inch cakes and transfer to the baking sheet.
Wipe out the nonstick skillet, then add a scant 1/8 inch of oil. Fry half of the cakes over moderate heat, turning once, until crispy, 2 minutes per side. Wipe out the skillet and add clean oil before frying the remaining cakes. Serve the cakes hot.
The formed, uncooked cakes can be covered and refrigerated overnight.
Ripe Chardonnay from California's Russian River Valley pairs well with creamy summer corn.