4.6 from 139 votes
Hearts of Palm Cakes Recipe
Hearts of Palm Cakes blend chopped hearts of palm and artichoke hearts with seasoning, egg, mayonnaise, and breadcrumbs to form tender patties with a mild, briny flavor. Coated in a seasoned panko crust and pan-fried to a light golden crisp, these cakes offer a pleasant contrast of creamy interior and crunchy exterior. They are served warm with garlic aioli and lemon wedges for brightness and depth.
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
Servings:
8
cakes
Calories:
225 kcal
Course:
Side Dish, Main Course, Appetizer, Snacks
Cuisine:
American
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 cakes
Amount Per Serving
Calories 225
% 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.