Hearts of Palm Cakes with Creole Remoulade

Ingredients

For the Cakes

• 1 can (14 oz) hearts of palm, drained and shredded

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• 1/2 cup finely diced red bell pepper

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• 1/4 cup finely diced celery

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• 1/4 cup finely chopped fresh parsley

• 1/4 cup green onions, finely sliced

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• 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

For the Creole Remoulade

• 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

For Cooking

• Vegetable oil for frying