Hearts of Palm Cakes Recipe
User Reviews
4.6
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Prep Time
30 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
8 cakes
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Calories
225 kcal
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Course
Side Dish, Main Course, Appetizer, Snacks
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Cuisine
American
Hearts of Palm Cakes Recipe
Description
This recipe features a mixture of drained and chopped hearts of palm and artichoke hearts combined with minced garlic, Italian parsley, dried onion, Dijon mustard, beaten egg, mayonnaise, and panko breadcrumbs. The binding ingredients create a moist but formable mixture shaped into patties.
The patties are then coated thoroughly in a seasoned panko crumb mix with salt and black pepper, frozen briefly to firm up, and pan-fried in olive oil over medium-high heat until lightly browned on both sides. The cooking method yields a crisp coating while preserving the soft, flavorful center.
Hearts of Palm Cakes are commonly served immediately alongside garlic aioli for a creamy, garlicky dip and fresh lemon wedges to add acidity that balances the richness. They can be an appetizer or side dish with a mild, fresh taste enhanced by the herbs and seasoning.
Using dried onion rather than fresh is crucial to absorb moisture, helping the cakes hold together better. The recipe advises forming patties gently as the mixture is loose prior to coating and cooking.
Ingredients
For the cakes:
- 14 oz hearts of palm drained, dried and chopped, Reese brand
- 14 oz artichoke hearts drained, dried and chopped, Reese brand
- 2 garlic minced, cloves
- 2 teaspoons Italian parsley minced
- 2 tablespoon onion dried
- 1 teaspoon Dijon mustard
- 1 egg lightly beaten
- 1/4 cup mayonnaise
- 3/4 cup panko bread crumbs
- extra virgin olive oil for frying, light
For the Panko Crust:
- 1 cup panko bread crumbs
- 1 teaspoon black pepper ground
- 1 teaspoon salt fine sea salt
For serving (optional):
- garlic aioli
- lemon wedges
- bean sprouts fresh
Instructions
- In a large mixing bowl, combine all ingredients for hearts of palm cakes, mixing well.
- In a shallow dish or pie plate, mix together ingredients for panko crust: panko bread crumbs, sea salt and ground black pepper.
- Divide hearts of palm cake mix into eighths, form into patties. Patties will be loose.
- Place in panko crust mix and pat on both sides. Transfer to a large plate or baking sheet. Repeat with all.
- Freeze cakes for 20-30 minutes.
- Heat olive oil in a frying pan over medium-high heat.
- Working in two batches, fry cakes in olive oil for 3-4 minutes on each side, or until lightly browned.
- Remove to a paper towel lined plate to drain.
- Serve immediately with garlic aioli and lemon wedges.
- If you've tried this recipe, come back and let us know how it was!
Notes
- Use dried onion in the cake mixture to reduce moisture and improve patties' structural integrity.
- The patties are loose before coating; handle gently when forming and breading.
- Freeze coated cakes for 20-30 minutes before frying to help maintain shape.
- Serve warm immediately with garlic aioli and lemon wedges for best flavor contrast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8cakes
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Calories | 225kcal | 11% |
| Carbohydrates | 26g | 9% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 23mg | 8% |
| Sodium | 642mg | 27% |
| Potassium | 949mg | 20% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 560IU | 11% |
| Vitamin C | 15.6mg | 17% |
| Calcium | 51mg | 5% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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