Palm Cakes (Vegan Crab Cakes)
These palm cakes are delicious, and taste just like crab cakes! I usually serve my palm cakes with lemon wedges and vegan tartar sauce, either with a salad or on a sandwich. Follow Your Heart makes a great soy free tartar sauce, or you can make your own with this great recipe from The Comforting Vegan.
Palm Cakes (Vegan Crab Cakes)
INGREDIENTS
1 14-oz can of hearts of palm
1 tsp lemon juice
2 tbsp soy free vegan mayo
½ cup gluten free panko or bread crumbs
½ white onion, diced
1 tsp Old Bay*
½ tsp dried dill
½ tsp salt
1 cup potato starch
Olive oil for frying
*Note: If you don't have Old Bay, you can make your own Old Bay mix using 1/4 tsp each of mustard powder, paprika, celery salt, black pepper, red cayenne pepper, cloves, nutmeg, cardamom, and ginger.
INSTRUCTIONS
Open the can of hearts of palm, then drain and rinse in a strainer over the sink.
Place the hearts of palm in a food processor for a few seconds until shredded, or mash with a fork.
Transfer to a large bowl and mix with old bay, dill, salt, lemon juice, mayo, panko crumbs, and diced onions.
Refrigerate this mixture for 20 minutes.
When you are ready to make the crab cakes, pour 1/2 inch of olive oil into a frying pan on medium heat on the stove.
Take the palm cake mixture out of the fridge. Place the potato starch into a shallow dish.
Divide the mixture into 4 parts to make round, palm-sized patties with your hands. Place each patty in the potato starch and coat on both sides, then place into the oil and fry for about 4 minutes on each side until golden brown. Use a spatula (or two) to flip the palm cakes gently. They will break apart if you use tongs.
When the palm cakes are done, place them onto a plate lined with paper towels to drain off the excess oil.
Serve with lemon wedges and vegan tartar sauce, with salad or in a sandwich!