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: 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.