Hearts of Palm Cakes (Vegetarian Crab Cakes)

  • Jump to Recipe
  • Hearts of Palm Cakes are a simple and crunchy cake served with delicious garlic aioli. Perfect as an appetizer or vegetarian entrée, these vegetarian crab cakes will blow your mind!

    This is a sponsored post written by me on behalf of Reese® Hearts of Palm.

    Hearts of Palm Cakes are crunchy cakes made with hearts of palm, artichokes, garlic and panko served with a zesty garlic aioli. #heartsofpalm #vegetariancrabcakes www.savoryexperiments.com

    Hearts of Palm Cakes are crunchy cakes made with hearts of palm, artichokes, garlic and panko served with a zesty garlic aioli.

    Hearts of Palm Cakes

    I live in the heart of crab cake country on the Chesapeake Bay. Folks around here are serious about their crab cakes; little filler and jumbo lump crab.

    The Hearts of Palm Cake was developed as a solution for our vegetarian friends not having a similar option. Essentially, it is the vegetarian crab cake! My go-to brand is always Reese® Hearts of Palm.

    Hearts of Palm Cakes are crunchy cakes made with hearts of palm, artichokes, garlic and panko served with a zesty garlic aioli. www.savoryexperiments.com

    Fresh palm hearts offer a similar texture to crab, smooth and buttery. Most, as I did, also add artichoke hearts and additional seasonings.

    As with any good crab cake, hearts of palm cakes are not dense, in fact they are fairly loose and fragile.

    Vegetarian Crab Cakes

    Crispy panko, mayonnaise and lightly beaten egg are just enough to bind the ingredients.

    A quick trip to the freezer helps solidify even more before being lightly pan fried in olive oil, spritzed with lemon and dipped in a zesty garlic aioli.

    Hearts of Palm Cakes are crunchy cakes made with hearts of palm, artichokes, garlic and panko served with a zesty garlic aioli. www.savoryexperiments.com

    Hearts of Palm

    What are hearts of palm?

    Many seem to associate hearts of palm with artichokes, but they come from a completely different plants. They come from trees, palm trees in fact, hence hearts of palm. They are plentiful in Costa Rica, South American and Florida. The actual tree is sometimes referred to as a swamp cabbage, but more formally the sabal palm.

    Known as a delicacy around the world since palm trees can’t be grown just any place, they are a vegetable harvested from the inner core and growing bud of certain palm trees.

    Reese Hearts of Palm are low in cholesterol, and a good source of potassium, contain vitamin C and are non-GMO project verified, making them ideal for adding to your favorite family dishes.

    Toss them into a leafy green salad, pasta salad, pasta dishes, on top of pizza, in omelets, dips and spreads, casseroles or even blend into homemade salad dressings to thicken.

    They are shelf stable, so you can always keep a few cans in the pantry to use in a jiffy.

    Quick Garlic Aioli is one of the easiest ways to punch up any dish or meal. Make this simple sauce in less than 5 minutes! www.savoryexperiments.com

    They may not be harvested from the same place, but hearts of palms best friend are the artichoke. Reese Artichoke Hearts add another unique flavor profile, texture and are just as versatile as Hearts of Palm.

    Hearts of Palm Taste

    What do hearts of palm taste like? Commonly misconstrued with artichoke hearts, some beleive they actually taste similar too. The texture is more delicate and smooth. Fresh has a more distinctive flavor than canned or jarred after being suspended in a water solution that can slightly mute the flavor. Even fresh, it still has a delicate flavor.

    Pick up a few cans of both to give yourself options!

    close up of hearts of palm cakes

    Here are some other easy vegetarian recipes:

    Asparagus Soup
    Asparagus lovers will love this creamy asparagus soup! Deliciously smooth and flavored to perfection, this cream of asparagus soup makes the perfect appetizer! #asparagussoup #creamofasparagussoup #creamyasparagussoup www.savoryexperiments.com
    Asparagus lovers will love this creamy asparagus soup! Deliciously smooth and flavored to perfection, this cream of asparagus soup makes the perfect appetizer!
    Broccoli Quinoa Casserole
    overhead of broccoli quinoa casserole
    This casserole takes the deliciousness of broccoli casserole and lightens it up by using quinoa. Top it with cheddar cheese and you've got a winning dish!

    Tools:

    Heavy Bottom Frying Pan– this will be one of your most used kitchen tools. Having something that is heavy bottom will distribute heat better and prevent burning whether you are using an electric or gas range.

    Wood cutting board – wood won’t dull your knives like plastic and if treated properly, has natural antimicrobial properties.

    Good knife – Global is my favorite! They are worth the price, I promise. I am kind of obsessed with them and store them tucked away so no one else can use them. Including hubby. Hands off my good stuff!

    Hearts of Palm Cakes are crunchy cakes made with hearts of palm, artichokes, garlic and panko served with a zesty garlic aioli. #heartsofpalm #vegetariancrabcakes www.savoryexperiments.com

    CONNECT WITH SAVORY EXPERIMENTS!

    Be sure to follow me on social media, so you never miss a post!

    Facebook | Twitter | Youtube 
     Pinterest | Instagram 

    Get our FREE 8 Day E-Course on How to Be a Better Home Cook. Sign up HERE!

    how to be a better home cook cover
    Hearts of Palm Cakes are crunchy cakes made with hearts of palm, artichokes, garlic and panko served with a zesty garlic aioli. www.savoryexperiments.com
    Print Recipe
    4.66 from 41 votes

    Hearts of Palm Cakes

    Hearts of Palm Cakes are crunchy cakes made with hearts of palm, artichokes, garlic and panko served with a zesty garlic aioli.
    Prep Time30 mins
    Cook Time10 mins
    Total Time40 mins
    Course: Appetizer, Main Course, Main Dish, Side Dish, Snack
    Cuisine: American
    Keyword: hearts of palm recipes, vegetarian crab cakes
    Servings: 8 cakes
    Calories: 225kcal
    Author: Jessica Formicola

    Ingredients

    For the cakes:

    For the Panko Crust:

    For serving (optional):

    Instructions

    • In a large mixing bowl, combine all ingredients for hearts of palm cakes, mixing well.
    • In a shallow dish or pie plate, mix together ingredients for panko crust: panko bread crumbs, sea salt and ground black pepper.
    • Divide hearts of palm cake mix into eighths, form into patties. Patties will be loose.
    • Place in panko crust mix and pat on both sides. Transfer to a large plate or baking sheet. Repeat with all.
    • Freeze cakes for 20-30 minutes.
    • Heat olive oil in a frying pan over medium-high heat.
    • Working in two batches, fry cakes in olive oil for 3-4 minutes on each side, or until lightly browned.
    • Remove to a paper towel lined plate to drain.
    • Serve immediately with garlic aioli and lemon wedges.
    • If you’ve tried this recipe, come back and let us know how it was! 

    Notes

    Notes: Using dried onions is important in this recipe because they help soak up some of the moisture from the cakes. If you were to use fresh, they would add moisture, making them even more challenging to keep together.

    Nutrition

    Calories: 225kcal | Carbohydrates: 26g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 23mg | Sodium: 642mg | Potassium: 949mg | Fiber: 2g | Sugar: 10g | Vitamin A: 560IU | Vitamin C: 15.6mg | Calcium: 51mg | Iron: 1.9mg

    Try Reese Hearts of Palm and Artichoke Hearts! Download the Ibotta app to earn rebates on Reese products. Visit bit.ly/ReeseIbotta now!

    This is a sponsored post written by me on behalf of Reese® Hearts of Palm.

    Tracking Pixel

    You Might Also Like...

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    What type of comment do you have?

    Comments

  • Julie Babb wrote:
    • Jessica Formicola wrote:
  • Julie Babb wrote:
    • Jessica Formicola wrote:
  • Tonya wrote:
    • Jessica Formicola wrote:
  • Jessie wrote:
  • Ksenia wrote:
  • Maddie wrote:
  • Maur wrote:
  • Justine wrote:
    • Jessica Formicola wrote:
  • Maria Scalia wrote:
    • Jessica Formicola wrote:
  • Meagen Brosius wrote:
  • Noelle wrote:
  • Bronwynne wrote:
    • Jessica Formicola wrote:
    • K wrote:
      • Jessica Formicola wrote:
  • Christy Gionet wrote:
    • Jessica Formicola wrote:
  • Donna wrote:
    • Jessica Formicola wrote:
  • Christine wrote:
    • Jessica Formicola wrote:
  • L c wrote:
  • Kim Beaulieu wrote:
    • Jessica at Savory Experiments wrote:
  • Jennifer Farley wrote:
  • Cynthia Nicoletti wrote:
  • Ashley @ Wishes & Dishes wrote:
    • Jessica at Savory Experiments wrote:
  • Angie wrote:
    • Jessica at Savory Experiments wrote:
  • The Food Hunter wrote:
    • Jessica at Savory Experiments wrote:
  • side image of peanut butter dip

    Grab our FREE Email Course!

    Sign up to receive our FREE 8 Day Course on How to Be a Better Home Cook! One email per day, delivered straight to your mailbox. 

    You have Successfully Subscribed!