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Appetizers
Southern
4 servings
20 minutes
15 minutes
1 can (14 oz) hearts of palm, drained and shredded
1/2 cup finely diced red bell pepper
1/4 cup finely diced celery
1/4 cup finely chopped fresh parsley
1/4 cup green onions, finely sliced
1/2 teaspoon Cajun seasoning
1/4 teaspoon smoked paprika
1/4 teaspoon garlic powder
Zest of 1 lemon
1 tablespoon lemon juice
1/3 cup panko breadcrumbs (plus more for coating)
1/4 cup vegan or regular mayonnaise
1 teaspoon Dijon mustard
Salt and pepper to taste
1/2 cup vegan or regular mayonnaise
1 tablespoon Dijon mustard
1 tablespoon Creole mustard (or spicy mustard)
1 teaspoon hot sauce
1 teaspoon smoked paprika
1 teaspoon Worcestershire sauce (vegan if needed)
1 teaspoon lemon juice
1 teaspoon chopped fresh parsley
Salt and pepper to taste
Vegetable oil for frying
In a large bowl, combine shredded hearts of palm, bell pepper, celery, parsley, green onions, Cajun seasoning, smoked paprika, garlic powder, lemon zest, and lemon juice.
Add the mayonnaise and Dijon mustard, mixing until evenly combined.
Gently fold in the panko breadcrumbs. The mixture should hold together when pressed but remain slightly moist. Adjust seasoning with salt and pepper.
Form the mixture into 8 small patties (about 2 inches in diameter). For extra crispiness, coat each patty lightly with additional panko breadcrumbs.
Place the cakes on a tray and chill in the refrigerator for 20-30 minutes to firm up.
In a small bowl, whisk together all remoulade ingredients until smooth. Adjust seasoning to taste. Cover and refrigerate until ready to serve.
Heat a thin layer of vegetable oil in a skillet over medium heat. Fry the cakes in batches for 3-4 minutes per side, or until golden brown and crispy. Transfer to a plate lined with paper towels to drain.
Arrange the cakes on a platter and drizzle with remoulade or serve it on the side. Garnish with extra parsley and lemon wedges for a pop of color and flavor.
These hearts of palm cakes pair perfectly with a Mardi Gras salad featuring arugula, citrus segments, and candied pecans or alongside roasted seasonal vegetables like asparagus and cherry tomatoes. They're a show-stopper for any Fat Tuesday celebration!
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