Heart of Palm and Artichoke Cakes - vegetarian recipes

Heart of Palm and Artichoke Cakes

July 25 2017 Robin Robertson's Global Vegan Kitchen 

Heart of Palm and Artichoke Cakes
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These delectable Heart of Palm and Artichoke 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 and a dash of nori flakes. This recipe makes six to eight cakes (depending on how big you like them) that can be enjoyed as a main dish, in sandwiches (theyre even good cold!), or as a component in Seitan Oscar.   Heart Of Palm And Artichoke Cakes - 1 tablespoon olive oil, plus more for frying -  1/­­2 cup minced onion -  1/­­4 cup minced celery - 2 teaspoons minced garlic - 1 (14-ounce) jar hearts of palm, well drained, patted dry, and roughly chopped - 1 (6-ounce) jar marinated artichoke hearts, well drained, patted dry, and roughly chopped - 2 teaspoons Old Bay seasoning - 1 tablespoon cornstarch - 1 teaspoon nori or dulse flakes -  1/­­4 cup vegan mayo -  3/­­4 cup panko bread crumbs - Lemon wedges, for serving -  Heat the oil in a large skillet over medium-high heat. Add the onion and celery and cook until softened, 5 minutes. Add the garlic and cook for 1 minute longer. Remove from the heat and set aside to cool.  -  In a large bowl, combine the hearts of palm, artichoke hearts, Old Bay seasoning, cornstarch, nori flakes, and mayo. Add the cooled onion mixture and 1/­­4 cup of the panko, and mix well. Divide the mixture into 6 to 8 portions and shape into small patties. -  Place the remaining 1/­­2 cup panko in a shallow bowl. Coat the patties with the bread crumbs and refrigerate or freeze for 20 minutes or longer. -  Heat a thin layer of 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, 3 to 4 minutes per side. Transfer the cooked patties to a plate. Serve hot with lemon wedges. Text excerpted from VEGANIZE IT! (C) 2017 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photo by William and Susan Brinson. The post Heart of Palm and Artichoke Cakes appeared first on Robin Robertson.

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