Hearts of Palms cakes
- 14 oz canned Hearts of Palm drained and chopped
- 14 oz canned Artichoke Hearts drained and chopped
- 2 garlic cloves minced
- 2 tsp Italian parsley minced
- 2 Tbsp dried onions
- 1 tsp Dijon mustard
- 1 egg lightly beaten
- 1/4 cup mayonnaise
- 3/4 cup Panko bread crumbs
- light extra virgin olive oil for frying
- 1 cup Panko bread crumbs
- 1 tsp ground black pepper
- 1 tsp fine sea salt
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In a large mixing bowl, combine all ingredients for hearts of palm cakes, mixing well.
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In a shallow dish, mix together all ingredients for crust.
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Divide hearts of palm cake mix into eighths, form into patties. Patties will be loose.
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Place in crust mix and pat on both sides. Transfer to a large baking sheet. Repeat with all.
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Freeze cakes for 20-30 minutes.
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Heat olive oil in a frying pan over medium-high heat.
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Working in two batches, fry cakes in olive oil for 3-4 minutes on each side, or until lightly browned.
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Remove to a paper towel lined plate to drain.
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Serve immediately with garlic aioli, lemon wedges, and fresh bean sprouts.