Hearts of Palm and Artichoke Cakes

These make a fun vegan substitute for crab cakes, using the flavors of Old Bay and a little seaweed. The hearts of palm and artichoke hearts chop up in a way that’s reminiscent of flaked crab, too, although their texture is firmer.

Make-Ahead: The cakes need to be chilled for at least 20 minutes before cooking, which will help them hold together.


3 tablespoons olive oil
1/2 medium onion, minced (1/2 cup)
1 rib celery, minced (1/4 cup)
2 teaspoons minced garlic
Hearts of palm from one 14-ounce jar, well-drained, patted dry and coarsely chopped (1 1/2 cups)
Marinated artichoke hearts from one 6-ounce jar, well-drained, patted dry and coarsely chopped (3/4 cup)
2 teaspoons Old Bay Seasoning
1 tablespoon cornstarch
1 teaspoon nori or dulse flakes
1/4 cup vegan mayonnaise
3/4 cup plain panko bread crumbs
Lemon wedges, for serving
Baby spinach leaves, arugula or another green of your choice, for serving


Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Once the oil shimmers, stir in the onion and celery; cook until softened, 5 minutes. Add the garlic and cook for 1 minute. Remove from the heat to cool.

Combine the hearts of palm, artichoke hearts, Old Bay seasoning, cornstarch, nori flakes and mayonnaise in a mixing bowl. Add the cooled onion mixture and 1/4 cup of the panko; mix well. Divide into 6 to 8 equal portions, then shape them into soft cakes, about 1 to 2 inches thick.

Place the remaining 1/2 cup panko in a shallow bowl. Coat the cakes with the bread crumbs, pressing gently as needed to make them stick; refrigerate for 20 minutes or longer.

Wipe out the skillet and set it over medium-high heat. Add the remaining 2 tablespoons of oil; once it shimmers, and working in batches as needed, gently place the cakes in the skillet and cook until golden brown on each side and warmed through, 3 to 4 minutes per side.

Serve hot, with lemon wedges and greens.

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