Hearts of Palm Cakes

Hearts of Palm is a great substitute for crab – it looks like crab and has a similar texture. Be sure to rinse them well and dry them before using.

Remoulade

  • 1 c vegan mayo
  • 1 tbsp ketchup
  • 1 tbsp Dijon
  • 1 tsp hot sauce
  • 1 tsp vegan Worcestershire
    1 tbsp lemon juice
    1/4 tsp salt
    2 tsp capes, chopped
    2 tsp shallot, chopped
    1 tsp parlay, chopped
    2 tbsp minced red bell pepper

Combine and chill till ready to use.

Cakes:

  • 1 sheet, toasted nori, ground fine in a food processor
  • 2 cans hearts of Palm
  • Grape seed oil
  • 1/4 c diced onion
  • 1/4 c diced red bell pepper
  • 1 tbsp nutritional yeast
  • 1 tbsp old bay
  • 3 tbsp vegan mayo
  • 2 tsp arrow root
  • Salt and pepper
  • 1 c panko

Heat 1 tsp oil in a small sauté pan and cook onions and peppers till soft – 3 min or so.

Drain the heats of Palm, rinse and dry. Pulse in a food processor with nori until crab like consistency.

Combine with onion, bell pepper, mayo, 1 tbsp old bay, nori, nutritional yeast, arrowroot, and salt and pepper in a large bowl and stir to combine. Refrigerate 30 min.

Combine panko and old bay in a bowl. Form heats of Palm mixture into cakes and coat with bread crumbs. Chill for an hour or u til ready to cook.

Preheat over to 425. Spray a pan with olive oil, place cakes on pan and Spray. Bake for 15 min until golden and flip baking on other side for an additional 10 – 15 min.

You can also pan fry over medium heat.

Serve with remoulade sauce.

Makes about 12 cakes.

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