Ocean
Grassland
Jungle

Hearts of Palm Crab Cakes

Crab-inspired hearts of palm cakes topped with tangy tartar sauce served on a bed of rocket/arugula with a wedge of lemon​

method

For the Tartar Sauce:

  1. Mix all of the ingredients together in a small bowl and refrigerate.​

For the Cakes:

  1. Drain hearts of palm and lay them on a cutting board; thinly slice them lengthwise and then chop them in the other direction; then flake the pieces with your fingers into a bowl​
  2. In a large pan, heat the oil over medium-high heat​
  3. Add the onion, garlic and bell pepper, sautéing until tender or about four minutes​
  4. Add the vegetable mixture to the bowl with the hearts of palm and set aside the pan for use later​
  5. Add the arrowroot powder, parsley and plain mayonnaise and then mix well​
  6. Dust a plate with cassava flour​
  7. Form the mixture into patties and then coat them in the cassava flour​
  8. Add oil to the pan and heat for one minute before gentling cooking the cakes until golden brown on each side, about two minutes per side​
  9. Alternatively, bake cakes in the oven at 390°F or 200°C for about ten minutes, flipping once​
  10. Plate each cake on a bed of rocket/arugula, topped with tartar sauce and with a lemon wedge on the side​

Sources

Prescott, M. (2018). Food is the Solution: Save the Bay Crab Cakes Recipe. New York: Flat Iron Books.​

Robertson, R. (2017). Hearts of Palm and Artichoke Cakes. Robin Robertson Global Recipes from My Vegan Kitchen. Available from: https://robinrobertson.com/heart-palm-artichoke-cakes/ (Accessed on 30 October 2021)​

Ingredients

Serves approximately 8-10 people

  • 2-3 cans/jars hearts of palm, drained​
  • 3 tbsp oil (avocado, olive, coconut)​
  • 1 cup / 240ml minced red or white onion​
  • 4 tsp minced garlic​
  • 1 minced red bell pepper​
  • 4 tbsp finely chopped parsley​
  • 4 tsp yellow mustard​
  • 1 tsp paprika​
  • 2 tbsp arrowroot powder​
  • 1 cup / 240ml cassava flour​
  • 1/2 cup / 120ml mayonnaise (see recipe here)​
  • 2 bags of rocket / arugula salad​

For the tartar sauce:

  • 1/2 cup / 120ml mayonnaise (see recipe here)​
  • 4 tsp sweet relish​
  • 1 tsp yellow mustard​
  • 1 tsp lemon juice​
  • Dash of sea salt​
  • Freshly cracked black pepper​
find out the inspiration behind this recipe by clicking the link below.
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