Active Time
N/A
Total Time
45 MIN
Yield
Serves : 6
© Con Poulos

How to Make It

Step 1    

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.

Step 2    

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.

Step 3    

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.

Step 4    

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.

Make Ahead

The formed, uncooked cakes can be covered and refrigerated overnight.

Serve With

Green salad.

Suggested Pairing

Ripe Chardonnay from California's Russian River Valley pairs well with creamy summer corn.

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Aggregate Rating value: 4

Review Count: 1068

Worst Rating: 0

Best Rating: 5

Author Name: May Anna

Review Body: I've made these a few times and love them!  Delicious!  I bake them usually.  I crave them.

Review Rating: 5

Date Published: 2016-12-07

Author Name: Pam Grabowski

Review Body: I don't know what I did wrong but my "crab cakes" lost a lot of corn while frying & they were very greasy. Maybe my oil wasn't hot enough?

Review Rating: 3

Date Published: 2017-05-03