I am addicted to hearts of palm. I don't know what it is about it, it doesn't have an insane flavor or anything, but I love it. I am a big texture person, and it has a great texture. I have been loving making different dips with it, besides just my Faux Crab Dip. Let's just say, I always have a few cans in the pantry!
Now, with the hearts of palm dips and the faux crab cakes, I need to start buying hearts of palm in bulk!
Vegetarian 'Crab' CakesMakes 6-8
14 oz can hearts of palm, drained and chopped
1/2 c onion, diced
1 medium zucchini, shredded and squeezed
1 egg, or flax egg
2 T parsley, chopped
2 T chives
2 t dijon
1 t paprika
1 t lemon juice
1/2 t worsteshire sauce (Annie's makes a great vegan version)
1/2 t salt
1/2 t pepper
1 1/3 c breadcrumbs (I like panko, gluten free or regular)
In a pan, heat up a little bit of oil, Add the hearts of palm and onion. Cook until the hearts of palm are lightly browned.
In a bowl, mix all ingredients together.
Heat up a little more oil in the pan. Scoop out 1/3 cup of the 'crab' mixture. Fry on both sides until it is nicely browned. Drain on paper towel and serve right away.
These are even better with a little vegan tarter sauce ... a little sour cream, parsley, lemon juice and chopped pickles and served with some Drunken Fries!