Like this Heart of Palm and Artichoke Cakes recipe? Check out some more vegetarian recipes HERE. Serve hot with lemon wedges to fancy this bastard up. Carefully place the patties in the skillet and cook until golden brown on each side, 3 to 4 minutes per side.Heat a thin layer of oil in a medium skillet over medium-high heat until hot and shimmering.Coat the patties with the bread crumbs and refrigerate or freeze for 20 minutes or longer. Place the remaining 1/2 cup panko in a shallow bowl.Divide the mixture into 6 to 8 portions and shape into small patties.Add the cooled onion mixture and 1/4 cup of the panko, and mix well. In a large bowl, combine the hearts of palm, artichoke hearts, Old Bay seasoning, cornstarch and sour cream.Remove from the heat and set aside to cool. Add the garlic and cook for 1 minute longer. Add the onion and celery and cook until softened, 5 minutes. Heat the oil in a large skillet over medium-high heat.1 dash saracha (to give it a kick in the under carriage).1 (6oz) jar of marinated artichoke hearts, well drained, patted dry, and roughly chopped.1 (14 oz) jar of hearts of palm, well drained, patted dry, and roughly chopped.
#Hearts of palm crab cakes plus#
1 tablespoon olive oil, plus more for frying.And oddly enough, hearts of palm are damn good and when mixed with artichokes have a similar feel to crab (not as good, but still enjoyable). Overall, these tasty bastard cakes are crisp on the outside and moist and flaky on the inside with a flavor that is remarkably similar to traditional crab cakes thanks to Old Bay seasoning. But if you want a slight change and one that is considered healthy, try these cakes. By all means, stuff your face with delicious crab and beer, we will definitely join you most of the time to eat until our stomach hurts and drink until that waitress looks good. We are just saying maybe try something a little different every now and then. I put the recipe below.No, we are not trying to sell you on the fact these Heart of Palm and Artichoke Cakes are better than your normal crab cake. While they are in the oven, you can make the optional tar-tar sauce.I do this when I want something a little richer, but they are satisfying without! You could also spray them with a little olive oil spray if you want them to have more of the “fried” feel. They are semi-delicate in the baking process, so be careful! Everyone’s oven is different, so keep an eye on them after about twenty minutes. I carefully flip these about half-way through. Pop them into the oven for 20-25 minutes.Sprinkle with Old Bay seasoning if desired. Make about six equal cakes and place onto your prepared parchment paper. Mix in the rest of the ingredients (except the old bay- this is for an optional sprinkling).Pour the remaining heart of palm onto a cutting board and roughly chop! Put those chopped hearts of palm into a mixing bowl. Open your can of heart of palm and drain it.Line a baking sheet with parchment paper, and mix together your “crab” cake ingredients while the oven is heating!
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