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Palm Patties

Using hearts of palm to make a vegan style crab cake has been all the rage this past summer. I haven’t had crab in so long that I have no idea if it was close to the flavor or not so I call mine:

Serves 2

PalmPatties1For Filling

3 tablespoons grape seed or safflower oil, plus more for frying cakes
1 (14 ounce) can hearts of palm, drained and rough chopped to consistency of crab meat
1/4 cup chopped celery
1/4 cup diced red bell pepper
1/2 cup chopped onion
2 teaspoons minced garlic
1/4 cup vegan mayo
2 teaspoons Dijon mustard
1 Tablespoon minced fresh parsley
2 teaspoons Old Bay Seasoning
For Breading

1/2 cup panko bread crumbs
1 tablespoon Old Bay Seasoning

1/2 cup vegan mayo
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh dill
1 teaspoon minced garlic

For Sauce

Step one: Combine all the ingredients in a small bowl. Mix well and add salt and pepper to taste. Set in the fridge to keep cool.
For Palm Patties

1: Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the hearts of palm and sauté for 8 to 10 minutes, stirring occasionally to prevent sticking. Cook until golden brown on all sides. Set aside to cool. Add the celery and peppers and mix well.

2: Heat 1 tablespoon oil in a skillet over medium-heat heat. Add the onions and sauté until translucent, 2 to 3 minutes. Add the garlic and sauté for 1 minute.

3: Remove from the heat, add to the hearts of palm, and mix well. Add the parsley, Old Bay seasoning, mustard and mayo.

4: Transfer the mixture to a mixing bowl and mix well. Set aside to cool to room temperature, then shape the mixture into 4 ounce round patties. In a shallow bowl, combine the bread crumbs and Old Bay seasoning, stirring to mix. Coat the patties with the breadcrumb mixture and place in refrigerator for 20 minutes.

5: Heat about 3 tablespoons oil in a medium skillet over medium-high heat until hot and shimmering. Carefully place the patties in the skillet and cook until golden brown on each side, approximately 2 minutes per side. Watch closely to prevent burning. Transfer the cooked patties to a plate lined with paper towels to drain any excess oil.

Serve hot, with Sauce and lemon wedges on the side.PalmPatties2

About trueindigo

vegan, runner, blogger, mom, model, artist, tarot reader.

2 responses »

  1. I confess I’ve never had crab. I always abhorred seafood. So what is the texture? Are we talking finely chopped/shredded? Big chunks?


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