Hearts of Palm Crab Cakes

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)​