Hearts of Palm and Artichoke Cakes 6.000

Deb Lindsey for The Washington Post

Weeknight Vegetarian Mar 6, 2017

These make a fun vegan substitute for crab cakes, using the flavors of Old Bay and a little seaweed. The hearts of palm and artichoke hearts chop up in a way that's reminiscent of flaked crab, too, although their texture is firmer.

Make Ahead: The cakes need to be chilled for at least 20 minutes before cooking, which will help them hold together.

Where to Buy: Nori (dried seaweed) flakes are available on the international aisle of large grocery stores; you can also finely chop dried nori sheets or crumbles, if those are easier to find.


Servings:
6 - 8 cakes

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6-8 cakes

Ingredients
  • 3 tablespoons olive oil
  • 1/2 medium onion, minced (1/2 cup)
  • 1 rib celery, minced (1/4 cup)
  • 2 teaspoons minced garlic
  • Hearts of palm from one 14-ounce jar, well drained, patted dry and coarsely chopped (1 1/2 cups)
  • Marinated artichoke hearts from one 6-ounce jar, well drained, patted dry and coarsely chopped (3/4 cup)
  • 2 teaspoons Old Bay Seasoning
  • 1 tablespoon cornstarch
  • 1 teaspoon nori or dulse flakes
  • 1/4 cup vegan mayonnaise
  • 3/4 cup plain panko bread crumbs
  • Lemon wedges, for serving
  • Baby spinach leaves, arugula or another green of your choice, for serving

Directions

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Once the oil shimmers, stir in the onion and celery; cook until softened, 5 minutes. Add the garlic and cook for 1 minute. Remove from the heat to cool.

Combine the hearts of palm, artichoke hearts, Old Bay seasoning, cornstarch, nori flakes and mayonnaise in a mixing bowl. Add the cooled onion mixture and 1/4 cup of the panko; mix well. Divide into 6 to 8 equal portions, then shape them into soft cakes, about 1 to 2 inches thick.

Place the remaining 1/2 cup panko in a shallow bowl. Coat the cakes with the bread crumbs, pressing gently as needed to make them stick; refrigerate for 20 minutes or longer.

Wipe out the skillet and set it over medium-high heat. Add the remaining 2 tablespoons of oil; once it shimmers, and working in batches as needed, gently place the cakes in the skillet and cook until golden brown on each side and warmed through, 3 to 4 minutes per side.

Serve hot, with lemon wedges and greens.

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Recipe Source

Adapted from "Veganize It!: Easy DIY Recipes for a Plant-Based Kitchen," by Robin Robertson (Houghton Mifflin Harcourt, 2017).

Tested by Joe Yonan.

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