However, they should freeze well if placed in heavy-duty freezer bags or covered airtight containers. You can also make the full recipe and store extra patties in the fridge, before breading. If 14 is too many, cut the recipe in half.

Serve hearts of palm cakes over mixed greens with sweet chili aioli and if desired, lemon wedges. Fry until golden and heated through, flipping each patty over after 5 minutes. In batches, place cakes in air fryer basket with space between each and cook for about 8-10 minutes. Slightly spray the tops and bottoms of the hearts of palm cakes with olive oil spray, or other vegetable spray. Finding both versions equally delicious, we’ll stick with air frying. We pan-fried half of our cakes and air fried the other half. Keep warm while frying remaining cakes, adding additional oil, as needed.įor a healthier way of cooking, air frying is the way to go. When done, remove from pan and place on a baking pan lined with paper towels. Pan-fry in batches of two or three, depending on the size of your pan, for about 6 minutes or until golden and heated through, turning once. Bring to a temperature of 350-360° F on a deep-frying thermometer. Place oil in a heavy bottomed frying pan to a depth of 1/2-inch over medium heat. With right hand, set the patty back onto the baking pan and repeat with all patties. Place in panko, coating all sides well, using the right hand.With right hand, quickly submerge the patty in milk, making sure the flour is wet.With your left hand, gently place a patty in the chickpea flour and coat all sides evenly and set in milk.

Set up the station with the flour on the left, milk in the middle, and panko on the right. Place chickpea flour (also know as garbanzo bean flour), alternative milk, and gluten-free panko each in their own wide, shallow dish. With another baking pan of the same size, evenly press down just to slightly flatten the scoops into patties. Cover the scoops with a large piece of plastic wrap. Scoop the patties on a baking pan lined with parchment. Quick Tip to Shaping Patties using a #16 Scoop After shaping all the patties, start breading. Place the patty on a baking pan lined with parchment or foil. We like to use a #16 blue scoop to portion the patties. Take a quarter cup of the mixture and form it into a thick patty. Gently mash together with a fork or potato masher.Īdd cooked onion, red bell pepper, panko, mayonnaise, lemon juice, mustard, and Old Bay seasoning. Add lightly mashed Yukon gold or yellow potatoes to the hearts of palm. Use your fingertips to further shred, but leaving some larger pieces for texture. Place the sliced hearts of palm in a bowl. Then cut into thin slices at an angle, as shown below. Remove from heat and set aside.ĭrain, rinse, and dry the hearts of palm. Add onions and cook until crisp-tender, about 3-4 minutes. It can be mayo or made with olive oil.įor the hearts of palm cakes, heat a little oil in a nonstick skillet over medium heat. So yeah, aioli can be traditional or experimental. Nowadays, the word aioli is pretty much synonymous with mayo.

That’s it! Set the aioli aside in the fridge.Īioli is a rather sophisticated term for oil that has been emulsified into mashed garlic. We chose a sweet chili aioli because, well…we have sweet chili sauce in our fridge.įor this delicious sauce, whisk together allergy-friendly mayo, sweet chili sauce, fresh lime juice, and sriracha. Pan-fry or for a healthier option…air fry.įrom a chipotle mayonnaise to a mango salsa, there are a number of sauces that would pair well with these cakes. Sweet chili aioli is the perfect creamy and flavorful compliment to the crispy cakes that can be enjoyed as an appetizer, side, or a main dish.ĭeveloped for our friends with shellfish allergies, and our vegan friends, these vegan crab cakes will blow your mind! These hearts of palm cakes are a fun veggie-packed spin on a crab cake. Plant-based and free of gluten and top 8 allergens

Hearts of palm creamy mash