When chopped, hearts of palm break down into shreds that look like fresh crab meat. Richard Landau seasons the hearts of palm cakes with Old Bay, vegan mayonnaise and Dijon mustard for a sensational main course.
Slideshow:Quick Vegetable Main Dishes
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 It
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.
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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: KenDoll
Review Body: Delicious stand-in for the real deal! Relatively easy to make. Pam, try baking or broiling next time around. Way better results than frying.
Date Published: 2018-02-20
Author Name: kristin julio
Review Body: I was amazed at how wonderful these tasted. This recipe did not disappoint. I am not vegan ( I eat crab and I used regular mayo) but I wanted a recipe to use the hearts of palm in my cupboard. These cakes were delicious and I will definitely make again. The only thing I added was to top with yum yum sauce.
Date Published: 2018-03-06
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?