Featured Recipe
Hearts Palm Patties Remix
By Kate
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Crunchy exterior, tender inside hearts of palm patties mixed with fresh herbs and a bit of zesty zing. Uses panko crust but swaps classic seasonings with smoked paprika and lemon zest for unexpected depth. Egg replaced by aquafaba, making it vegan-friendly without losing bind. Emphasis on freezing for structure, frying till crust crackles under spatula. Visual clues and aromas guide timing. Simple pantry hacks and backup ingredients included for real kitchens.
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Prep:
35 min
Cook:
15 min
Total:
50 min
Serves:
8 servings
vegan
gluten-free
plant-based
appetizer
Introduction
Chasing crispy, tender hearts of palm cakes? They can fall apart or stay gummy if you skip critical steps. Forget measuring obsessively; look for those sensory clues. The crisp crackle when pressed; the aroma of toasted breadcrumbs laced with lemon zest. Aquafaba replaces egg white for moisture and binder without egg’s heaviness or allergen drawbacks, so yes, vegan-friendly without sacrifices. Smoked paprika gives faint charred notes, cayenne sneaks heat, but optional—don’t overpower the subtle palm flavor. Dicing onions fine enough to melt into mixture is non-negotiable. You want crunch from panko only, not raw onion. Freeze cakes before frying. That’s structural espionage in the kitchen: firms up the patties, prevents them collapsing mid-sizzle. These instructions save you mid-cook frustration. No fluff, just seasoned instincts. Bonus—no fancy gadgets needed, just patience and a sharp eye.
Ingredients
About the ingredients
Hearts of palm come canned or jarred—rinse well to remove brine bitterness. Chickpeas mashed act as filler and binder but pick quality mayo or vegan equivalent; too thin leads to loose cakes, too thick and mix turns pasty. Aquafaba—liquid from chickpea can—is a magic egg white substitute; whip slightly or use as is depending on mix moisture. Panko crumbs need a toast-worthy texture, so mix lemon zest and spice directly into crumbs for even flavor without soggy spots. Smoked paprika over regular—adds depth. Garlic powder chosen over fresh garlic so it doesn’t release water, which weakens crust. When swapping olive oil for avocado oil, adjust heat—both are stable but avocado has higher smoke point, useful if frying longer. Parsley fresh, finely chopped to avoid stringy leaves piercing texture. Skip cayenne for mild palates or double for serious kick.
Method
Mix wet and dry first
- In a large bowl, mash cooked chickpeas with fork or potato masher until chunky but no large lumps. Add lemon juice, Dijon, mayo, aquafaba or egg white. Whisk to combine, watch for smooth, thick consistency resembling soft batter.
- Fold in chopped hearts of palm, diced red onion, parsley, smoked paprika, garlic powder, salt, black pepper, and cayenne if using. Mix thorough but gentle; don’t overwork the mixture or cakes get gluey. Check moisture—should be sticky, not soupy.
- Divide mixture into 8 parts. Shape each into 2 1/2 inch patties using wet hands to prevent sticking. Expect loose texture; careful pressing to keep shape without compacting too tight.
- Spread panko crumbs on shallow dish. Mix in lemon zest plus a pinch of salt and pepper. Press patties firmly into crumbs, coating each side evenly. This crust holds moisture in and crisps up gorgeously.
- Stack cakes on plate or large tray, cover lightly with plastic wrap, freeze for 25 minutes minimum. Chill firms shape, prevents fall-apart frying.
- Heat 2 tablespoons olive oil in heavy skillet over medium-high. Want oil hot but not smoking—test with breadcrumb piece; it should sizzle on contact, not burn.
- Lay cakes gently in pan, work in batches to avoid crowding and steam. Let fry undisturbed for roughly 4-5 minutes per side. Look for golden brown crust with crackling sound, cake edges firm and pulling away slightly from pan.
- Flip carefully using spatula, avoid breaking. If crust tears, oil isn’t hot or cakes too wet.
- Transfer cooked cakes to paper towels to drain excess oil. Let rest one minute—the interior sets, aromas of lemon and smoke intensify.
- Serve immediately with garlicky aioli or substitute with vegan cashew cream spiked with lemon juice and minced garlic. Lemon wedges on side.
- Patience is key; rushing cooking yields soggy texture.
- Leftovers will hold shape best if reheated in skillet rather than microwave.
- Return to share results or tweaks.
Forming and crusting
Cooking and cues
Serving
Technique Tips
Start by combining wet ingredients for smooth base—mashed chickpeas activate structure; ensure no raw chunks. Fold dry and chunky components—chopped palms, onions—gently. Overmixing activates starches, toughening final cake. Coat patties well in zesty panko; crumbs must adhere but not clump. Press firmly but gently—too hard compacts, weakening fluffiness. Freeze time critical—minimum 20 minutes solidifies shape, creates surface tension for frying. Oil must be hot enough—test with breadcrumb sizzle; too cool means greasy, too hot burns exterior and leaves raw interior. Fry patiently, listen and watch carefully. Flip only once cakes turn golden and release sound. Drain on paper towels immediately to avoid sogginess from residual oil. Serve hot—crisp crust dulls as cakes cool. Leftovers reheat best in pan to maintain crust integrity. These nuanced steps keep you from common pitfalls: falling cakes, soggy interiors, overbrowned crusts.
Chef's Notes
- 💡 Watch moisture—too wet, they fall apart. Not enough? They'll dry out. Just sticky enough. Test mix. A stickier texture usually works.
- 💡 Chickpeas mashed – don’t leave chunks. They must act as a binder. Or else, mixture won’t hold! Check mayo thickness; too thin weakens.
- 💡 Panko crumbs need a crunch. Mix lemon zest, salt and pepper INTO crumbs. Avoid soggy spots. Press patties into crumb mix, hold shape.
- 💡 Freezing isn’t an option. It’s necessary. 25 minutes minimum. That’s how to firm it all up. Shape holds while frying. So don’t skip.
- 💡 Heating oil—test with crumbs. Sizzle means ready. No sizzle, wait longer—greasy cakes. Too hot, it burns outside but raw inside. Watch closely.
Kitchen Wisdom
What to do if patties fall apart?
Check moisture first. Too much moisture means loose cakes. Try adding more breadcrumbs if needed.
Can I use a different oil for frying?
Experiment with avocado oil; it has a higher smoke point. Adjust heat but same stability. Good choice.
How to reheat leftovers without sogginess?
Use skillet, not microwave. It keeps crust crisp. Few minutes over low heat works.
Can I prep ahead?
Yes! Freeze patties for later frying. Cover properly. Just pull out and fry when ready—real time saver.
