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Battered Hearts of Palm ‘Crab’ Cakes With Tartar Sauce [Vegan, Gluten-Free]

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In this recipe, hearts of palm are mashed up into a meaty texture and seasoned in a way that perfectly mimics the taste and texture of the Maryland classic. These battered hearts of palm cakes are fried until crispy, then served with a dollop of creamy tangy homemade tartar sauce. These are best served on a bed of lettuce with fresh tomatoes.

Battered Hearts of Palm 'Crab' Cakes With Tartar Sauce [Vegan, Gluten-Free]

Ingredients

For the Tartar Sauce:

  • 3/4 cup vegan mayonnaise
  • 1 tablespoon lemon juice
  • 1 tablespoon horseradish
  • 2 tablespoons relish or chopped fresh dill

For the ‘Crab’ Cakes:

  • 2 cups hearts of palm (or marinated artichoke hearts), finely chopped
  • 1/2 cup yellow onion, finely chopped
  • 1/2 cup celery, finely chopped
  • 1 teaspoon lemon juice
  • 1/2 cup chickpea flour
  • 2 teaspoons coconut sugar
  • 2 teaspoons seafood seasoning
  • 1/4 teaspoon ground pepper
  • 1/4 teaspoon Himalayan pink salt

For the Batter:

  • ¼ cup chickpea flour
  • 1 cup gluten-free breadcrumbs
  • 1/2 cup unsweetened almond milk
  • 1 1/2 cups vegetable oil (for frying)

Preparation

To Make the Tartar Sauce:

  1.  Add tartar sauce ingredients in a bowl and stir to combine. Place in the refrigerator.

To Make the ‘Crab’ Cakes:

  1. Drain and finely chop the hearts of palm or artichokes. You will begin to notice a consistency similar to crab meat. Add to mixing bowl and stir in onion, celery, and remaining crab cake ingredients.
  2. Heat 1 1/2 cups of oil in a large iron skillet.
  3. Set up a dredging station using 3 bowls. Place chickpea flour in first, almond milk in the second, and breadcrumbs in the third.
  4. Take about 1/4 cup of the “crab cake” mixture and form a patty with your hands. Cover the cake completely with chickpea flour, quickly dip in almond milk, and coat evenly with breadcrumbs.
  5. Place 2-3 breaded crab cakes in hot oil. Fry for 2 to 3 minutes until golden brown, flip, and repeat on opposite side.
  6. Remove cakes from frying pan and place onto a plate covered with paper towel to absorb excess oil. Repeat until all batter is gone.
  7. Serve immediately with a dollop of tartar sauce on each cake.

EXPLORE MORE VEGAN RECIPES WITH THESE INGREDIENTS


Hearts of Palm

 

AUTHOR & RECIPE DETAILS


photo

Caroline Ginolfi is an ethical vegan with a passion for holistic health, alternative wellness and all things cruelty-free. She created PlantPlant Based Blonde with the intention of sharing how simple, nourishing and most importantly, delicious, plant based eating is. She believes a vegan lifestyle is the most effective way to heal the body, while simultaneously alleviating others from suffering.


 

 



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42 comments on “Battered Hearts of Palm ‘Crab’ Cakes With Tartar Sauce [Vegan, Gluten-Free]”

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Jennifer Valente
3 Months Ago

OGP, How dare you? You constantly post about the devastation palm oil causes, and you're encouraging a recipe containing palm? Maybe you should rethink your environmental stance or your posts!


Reply
Jennifer Valente
3 Months Ago

OGP, How dare you? You constantly post about the devastation palm oil causes, and you're encouraging a recipe containing palm? Maybe you should rethink your environmental stance or your posts!


Reply
Regina Marrie
3 Months Ago

Artichokes just sound better because I love them. Thanks to this post, I now know about the cruelty of Palm harvesting.


Reply
Regina Marrie
3 Months Ago

Artichokes just sound better because I love them. Thanks to this post, I now know about the cruelty of Palm harvesting.


Reply
Alison Silver
3 Months Ago

ORintha Clevenger Silver


Reply
Matthew Foote
3 Months Ago

Em Gem


Reply
Lauren VanZuiden
3 Months Ago

Stephanie


Reply
Deborah Tanzer
3 Months Ago

Please use canned artichoke hearts (or cooked string beans) instead if hearts of palm. Please care about orangutans and the other species and don't support palm products or palm companies!!


Reply
Corrine Brandi
3 Months Ago

No vegetable oil. Toxic. Especially under heat. I'll save my arteries and use coconut oil. Otherwise - yum!


Reply
Kelly Binkoski
13 Feb 2016

Bake on parchment paper, oil free. Brown and crispy every time! No unhealthy heated oils!

Valerie Lacaille
3 Months Ago

Caroline Ar made me think of you!


Reply
Caroline Ar
12 Feb 2016

Toujours allergique aux cœurs de palmiers?!? ;)



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