Today on “what’s been in the pantry for a year,” it’s a No Name can of Hearts of Palm. A light tasting veg that has a crab-like texture and taste when it’s crumbled. So we’re turning it into cakes!
Ingredients
Hearts of Palm Cakes
- One 16 oz can of hearts of palm
- One small onion, minced
- One stalk of celery, diced very small
- Half of a yellow bell pepper, diced very small
- Two square inches of Nori sheet, cut into small pieces (optional, just for a bit of fishy taste)
- One tablespoon of mayonnaise, maybe a bit more
- Juice of half a lemon
- 1/2 teaspoon of paprika
- 1/4 teaspoon of garlic powder
- 1/4 teaspoon of salt
- 1/3 cup panko or other breadcrumbs (smash some crackers, whatever you’ve got)
- 1 teaspoon olive oil
Relish
- 1/2 cup of grated carrot
- 1/4 cup of diced yellow pepper
- One green onion, thinly sliced
- Two teaspoons of chilli paste
Directions
Drain palm and give it a quick rinse. Roughly chop then pull apart with your hands. Set aside.
Add spices, lemon, mayonnaise, and palm to your vegetables and mix it all up. You really have to use your hands, so wash up and don’t touch your face.
Warm some olive oil in a skillet at medium-low heat. Toss in the chopped onion, celery, and yellow pepper. Let the veggies cook for a few minutes until the soften. Add nori in the last minute the remove from the pan a place in a bowl to cool slightly.
Clean your skillet.
Relish time
Take the opportunity now to mix your relish. Now I’ve never had a crab cake, so to serve with these I made up a fresh, sweet and spicy relish, but if you just want to put on some tartar sauce or more aioli then go nuts.
Grate your carrot, and mix it up with finely diced yellow pepper, green onions and chilli paste. You’re good to go! Set aside.
Take about 3 tablespoons at a time, rolling into a ball then flattening one side, then the opposite, onto the panko. They will be very delicate so handle gently.
Transfer to a plate covered in parchment paper.
Finish forming each of your cakes, I made 9. Then stick your plate in the fridge for at least 20 minutes.
Using just a little oil, bring your pan back up to medium heat. Add half of your cakes, being careful not to crowd them.
Cook for about 4 minutes per side, until a nice crisp is formed. This will make it strong enough to be turned over in one piece. Flip each cake only once.
Serve the cakes warm with a little relish, and on some greens if you have them.
Measuring Up 