hearts of palm cakes with dill mayo

by In Appetizers, Main Dishes Leave a comment

“Darbster Bistro put its own creative twist on the crab cake and introduced what is now its signature dish: the Palm Cake. Wonderfully seasoned, crispy on the outside, and moist on the inside, it’s an appetizer, entrée, or a sandwich.” — Gene Baur, Living the Farm Sanctuary Life
Photo by: APB: Eats

Hearts of Palm Cakes

Hearts of Palm Cakes with Dill Mayo
 
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"Darbster Bistro put its own creative twist on the crab cake and introduced what is now its signature dish: the Palm Cake. Wonderfully seasoned, crispy on the outside, and moist on the inside, it’s an appetizer, entrée, or a sandwich." -- Gene Baur, Living the Farm Sanctuary Life
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Ingredients
For the dill mayo:
  • 1 cup raw cashews
  • 2 dates
  • ½ cup water
  • 1 ½ tablespoon apple cider vinegar
  • 2 teaspoons lemon juice
  • ¼ teaspoon garlic powder
  • ½ teaspoon dried dill or 1 teaspoon fresh
  • Pinch of salt and ground black pepper
  • 2 tablespoons extra-virgin olive oil
For the palm cakes:
  • ½ red onion, chopped
  • 1 red bell pepper, chopped
  • ½ teaspoon mild chili powder
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon ground black pepper
  • ¼ cup Bragg Liquid Aminos
  • 1 28-ounce can sliced hearts of palm, rinsed
  • 2 ½ cups panko breadcrumbs
  • ½ cup vegan mayonnaise (such as Hampton Creek's Just Mayo)
  • 1 green onion, thinly sliced
  • 1 to 2 teaspoon vegan butter, preferably Earth Balance spread
Instructions
For the dill mayo:
  1. In a blender, combine the cashews, dates, water, vinegar, lemon juice, garlic powder, dill, salt, pepper, and oil. Purée, adding more water as needed to achieve the desired consistency.
For the palm cakes:
  1. Coat a medium skillet with oil and heat over medium heat. Add the red onions and bell peppers and cook until soft, 6 to 7 minutes.
  2. Add the chili powder, onion powder, garlic powder, and black pepper to the skillet and cook for 1 minute.
  3. Add the Liquid Aminos to the pan and quickly stir for about 15 seconds. Remove from the heat and transfer to a bowl. Cover the bowl and transfer it to a refrigerator to chill for at least 30 minutes.
  4. In a food processor, add the hearts of palm. Pulse to a coarse, even consistency, but do not purée them. Transfer to a large mixing bowl and add the chilled veggies, 1 ½ cups of the panko, the vegan mayonnaise, and green onions and mix well. Form into 8 cakes and roll them in the remaining 1 cup panko.
  5. In a wide skillet, melt the vegan butter over medium-high heat. Add as many cakes as will comfortably fit in the pan and fry them for 4 minutes per side. Repeat this process until you have cooked all the cakes.
  6. Serve each cake with a dollop of the dill mayo.