Hearts of Palm Cakes

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians. This recipe is perfect for college & university food service as well as healthcare institutions and hospitals.

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Servings: 12

Serving Size: 1 crab cake

Ingredients

Crab cakes
¼ cup Canola oil, divided
1 cup Red bell pepper, small dice
1 cup Onion, yellow, small dice
1 teaspoon Garlic, minced
2 teaspoon Nori flakes, toasted
2-14 oz cans (5 cups) Hearts of Palm (canned, drained, rinsed, pulsed in food processor until resembles crab meat)
1 cup Egg-free mayonnaise
¼ cup Nutritional yeast
3 cups Breadcrumbs, divided
1 teaspoon Salt
1 teaspoon Pepper
2 tablespoons Old Bay seasoning
2 teaspoons Tabasco sauce

Remoulade Sauce
1 cup Egg-free mayonnaise
1 tablespoon Ketchup
1 tablespoon Dijon mustard
1 teaspoon Tabasco sauce
1 teaspoon Vegan Worcestershire sauce
1 tablespoon Lemon juice, fresh
¼ teaspoon Salt
2 teaspoons Shallots, minced
1 teaspoon Parsley, fresh, chopped
2 teaspoons Red bell pepper, small dice
2 teaspoons Capers, minced

Preparation

1. In a sauté pan, heat two tablespoons of oil over medium heat. Sautee onions, bell peppers, and garlic until tender, 2-3 minutes. Remove from the pan and place in a mixing bowl and allow to cool.
2. Blend the onion and bell pepper mixture with nori flakes, hearts of palm, other half of oil, eggless mayonnaise, nutritional yeast, two cups of the breadcrumbs, salt, pepper, old bay seasoning, vegan Worcestershire sauce, and tabasco sauce.
3. Scoop out into 3-ounce balls.
4. Press into patties.
5. Coat each patty in the remaining 1 cup of breadcrumbs.
6. Pan fry in the remaining oil until golden brown.
7. For the Remoulade: Place all the ingredients in a jar of a blender. Blend on high for one minute, or until completely smooth. Scrape the sides and blend again as needed. Remove the sauce from the jar and place into a container and refrigerate.

Serving information

Serve with 1-2 tablespoons of the Remoulade.

Nutrition information

Calories: 460 Total Fat: 33.6g Saturated Fat: 2.2g Monounsaturated Fat: 19.3g Polyunsaturated Fat: 10g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 31.6g Fiber: 4.4g Total Sugars: 3.94g Protein: 7.8g Sodium: 1548mg Vitamin A: 24μg Vitamin C: 24mg Calcium: 99mg Iron: 3.8mg Folate: 258μg