Pan-fried heart of palm and artichoke with corn, red bell pepper and shallot.
Author:Tim
Ingredients
Scale
14–15 oz heart of palm – drained, dried and chopped and shredded like lump crab
14 oz artichoke hearts – drained, trimmed, patted dry and chopped
1 cup fresh yellow corn kernels – about 2 ears
1/3 cup red bell pepper – minced
2 garlic cloves – minced
2 tsp parsley – finely chopped
2 shallots – minced
1 tsp dijon mustard
2 tsp old bay seasoning
1 egg – lightly beaten
1/4 cup mayonnaise
1 cup panko bread crumbs – divided
Olive oil
Instructions
Heat 1 tablespoon of olive oil in a non-stick skillet. Add the shallot, corn and bell pepper and cook over medium heat until tender 3-4 minutes, then remove from the heat.
Place 3/4 cup of the veggies in a food processor, reserving the remainder. Process until you have a coarse mixture. Scrape down the sides and pulse again until you have a coarse puree.
In a large mixing bowl combine the puree, the reserved veggies, parsley, egg, mayo, mustard and spices and mix well with 1/2 cup of panko bread crumbs. Mix by hand until you have a mix that will stay together when you mold the cakes.
Form the palm cake mix into a 1/4 cup patty. Use a shallow dish or paper plate filled with more panko bread crumbs and place the patty on top. Gently cover and finish each patty by covering in the bread crumbs. Place the patty on a parchment paper covered baking sheet. Repeat the process until you have used all the palm cake mixture
Heat 1/8″ of oil in a non-stick pan over medium heat. Working in batches fry the cakes for 2-3 minutes on each side until golden brown. Turn carefully to avoid breaking them apart. I use two spatulas for this.
Remove from frying pan and drain on paper towel covered rack or plate
Serve immediately with garlic aioli and lemon wedges on a bed of greens