Heart of Palm and Artichoke Cakes {with GF option}

These Heart of Palm and Artichoke Cakes are a vegan take on crab cakes. Savory and delicious, these cakes make a great entree, appetizer, or filling for a sandwich! 

I used to love getting crab cakes before going vegan but had not found a suitable replacement, that is until trying Robin Robertson’s Heart of Palm and Artichoke Cakes from her new book Veganize It.

These cakes are perfect on their own as an entree but I could see myself using them in a few different ways: appetizers, sandwiches (like po’ boys), or salads. They would be yummy in anything they’re added to!

Photo by William and Susan Brinson

I’ve talked about Vegan Staples before and I love how Robin gives us easy basic recipes in the first chapter to stock a home pantry. With more than150 recipes and so many of color photos (which I love), I think this would be a great book for new vegans as well as seasoned vegans looking for more inspiration.

The book chapters are separated into sections like dairy- & egg-free, plant-based meats, vegan versions of seafood, condiments, sauces & dressings and of course vegan sweets.

Other recipes I can’t wait to try besides the Heart of Palm and Artichoke Cakes:

Just to name a few!

Get your book today so you can Veganize It too!

These Heart of Palm and Artichoke Cakes are a delicious vegan take on crab cakes. Click To Tweet

 

Print

Heart of Palm and Artichoke Cakes

These delectable 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(they’re even good cold!), or as a component. Text excerpted from VEGANIZE IT! © 2017 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photo by William and Susan Brinson.
Course Appetizer
Cuisine American
Servings 8 Cakes
Calories 111 kcal

Ingredients

  • 1 tablespoon olive oil , plus more for frying
  • ½ cup minced onion
  • ¼ cup minced celery
  • 2 teaspoons minced garlic
  • 1 (14 oz) jar of hearts of palm, well drained, patted dry, and roughly chopped
  • 1 (6oz) jar of marinated artichoke hearts, well drained, patted dry, and roughly chopped
  • 2 teaspoons Old Bay seasoning
  • 1 tablespoon cornstarch
  • 1 teaspoon nori or dulse flakes
  • ¼ cup vegan mayo
  • ¾ cup panko bread crumbs*
  • Lemon wedges , for serving

Instructions

  1. 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.
  2. 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.
  3. Divide the mixture into 6 to 8 portions and shape into small patties.
  4. 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.
  5. Heat a thin layer of oil in a medium skillet over medium-high heat until hot and shimmering.
  6. 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.

Recipe Notes

Can use gluten-free panko break crumbs

Nutrition Facts
Heart of Palm and Artichoke Cakes
Amount Per Serving
Calories 111 Calories from Fat 53
% Daily Value*
Total Fat 5.9g 9%
Total Carbohydrates 13g 4%
Dietary Fiber 4.5g 18%
Protein 4g 8%
Vitamin C 8.6%
Calcium 4%
Iron 9.6%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

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58 thoughts on “Heart of Palm and Artichoke Cakes {with GF option}

  1. I have been wondering what to do with the jar of hearts of palm in my cabinet! This recipe looks great! When I veganize dishes, I love to use cauliflower – like cauliflower meatballs!

  2. I have veganized my mother’s chili! It’s delicious! I’ve also veganized the family lasagna, and all dishes at holidays have become veganized in my wake!

  3. I love veganized Migas using tofu instead of eggs. I just made Robin Robertson’s Green Chili Tofu Migas last night (from Quick Fix Vegan cookbook).

  4. I’ve never had crab cakes, so I don’t know how they’re supposed to taste, but these look so good! I’m going to have to try them. Isn’t Robin’s book great?

  5. Thought I knew what my favorite veganized food was until I lay eyes on these scrumptious heart of palm and artichoke cakes. Omg they make me drool just looking at them. Think I will make them tomorrow! I’ve been a pescatarium since 1975 but I rarely eat fish. You run out recipes fast when there’s not mch you eat. These cakes will be a good ft to myself tomorrow night

  6. Oh this cookbook sounds fab! I would love to check it out. I have never used heart of palm and am excited to try this recipe out =) These “crab” cakes look so good! Love the use of dulse too.

  7. Hearts of palm make the best fish substitute. I’ve made crab cakes with them before and they turned out so good. It’s a great alternative to jackfruit, which can be hard to find.

  8. I am so excited to be entered in this giveaway! I would LOVE a copy of the cookbook. I’ve got to try those “crab” cakes, too, yum!!

    1. Oh, and my favorite veganized food is almond milk hot chocolate, followed by cashew ranch dressing, followed by Daiya’s mac n’ cheeze, which I know is super unhealthy, but so, so good. Oh, and cookies and cream almond milk ice cream. And Daiya Greek yogurt, lol! Why would anyone eat dairy again? 😉

      1. I think you’d really like the book Lee! So true, with all of these tasty dairy alternatives, why are people still eating dairy? And I agree 100%, I love Daiya’s mac and cheese – I allow myself it once a month (maybe twice if I’m feeling I need some extra comfort haha).

  9. I should really try out heart of palms. I’ve heard good things about it, and people sometimes like it better than jackfruit.

    BTW what did you think of the Bailey’s? I can’t remember what the original tastes like, and I my taste for booze has gotten stronger so it felt like I was almost drinking nothing XD

    1. I’ve been liking hearts of palm lately and I think it could be better than jackfruit in some cases.

      I’m liking the Bailey’s. I can’t remember what the original used to taste like though. I actually think it’s not as strong as I remember either which is odd because I’ve been drinking less than I used to. I figure it will be good for celebrating in the next week or so. Maybe put some in some coffee or something for the parade if it’s still this cold. 🙂

    1. Thanks so much Alix! Hearts of palm are getting bigger in the vegan blogisphere but I don’t see them used much other places. They’re so good, I need to use them more!

  10. Hi. This recipe sounds amazing, but it reads incomplete. It doesnt list the hearts of palm or artichoke hearts. I guess jarred hearts of palm, but fresh artichoke hearts? Pickled? Canned?
    Do you put them in the food processor or just squish them together?
    Im not trying to be contrary, i just want to be sure to make them right.
    Thank you, cant wait to try them

    1. No, I totally understand – I’m sorry about that. I changed my recipe plug-in and I’ve had so many problems when they moved over. I’m going all through them now but it’s taking a long time! I updated the ingredients so it should be all good now!

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