Hearts Of Palm Cakes With Creole Remoulade Recipe

Hearts of palm: A tender vegetable harvested from the inner core of certain palm trees, providing a unique texture and flavor.

Breadcrumbs: Used to bind the mixture and give the cakes a crispy exterior.

Green onions: Adds a mild onion flavor and a bit of color to the cakes.

Mayonnaise: Acts as a binder and adds creaminess to both the cakes and the remoulade.

Dijon mustard: Provides a tangy flavor that complements the other ingredients.

Old bay seasoning: A blend of herbs and spices that adds a distinctive flavor to the cakes.

Olive oil: Used for frying the cakes to a golden brown.

Ketchup: Adds sweetness and tang to the remoulade.

Hot sauce: Gives the remoulade a spicy kick.

Lemon juice: Freshly squeezed to add brightness and acidity to the remoulade.

Paprika: Adds a smoky flavor and a bit of color to the remoulade.

When forming the hearts of palm mixture into patties, make sure your hands are slightly damp. This will prevent the mixture from sticking to your hands and will help you shape the patties more easily. Additionally, pressing the patties gently but firmly will ensure they hold together better during frying.

• hearts of palm - Substitute with artichoke hearts: Artichoke hearts have a similar texture and mild flavor, making them a good alternative.

• breadcrumbs - Substitute with panko: Panko breadcrumbs provide a lighter, crispier texture.

• green onions - Substitute with chives: Chives offer a similar mild onion flavor.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a creamy texture with less fat.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard has a similar tangy flavor with added texture.

• old bay seasoning - Substitute with cajun seasoning: Cajun seasoning offers a similar blend of spices with a bit more heat.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a high smoke point and neutral flavor, suitable for frying.

• mayonnaise - Substitute with vegan mayonnaise: Vegan mayonnaise provides a similar creamy texture for those avoiding animal products.

• dijon mustard - Substitute with yellow mustard: Yellow mustard can be used for a milder, slightly tangier flavor.

• ketchup - Substitute with tomato paste: Tomato paste offers a concentrated tomato flavor with less sweetness.

• hot sauce - Substitute with sriracha: Sriracha provides a similar heat level with a touch of garlic flavor.

• lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor.

• paprika - Substitute with smoked paprika: Smoked paprika adds a similar color with a smoky depth of flavor.

• Allow the hearts of palm cakes to cool completely at room temperature before storing. This prevents condensation, which can make them soggy.
• Place the cooled cakes in an airtight container, layering them with parchment paper to prevent sticking.
• Store the container in the refrigerator for up to 3 days. For longer storage, consider freezing.
• To freeze, arrange the cakes in a single layer on a baking sheet lined with parchment paper. Place the sheet in the freezer for about 1-2 hours, or until the cakes are firm.
• Once frozen, transfer the cakes to a freezer-safe bag or container, separating layers with parchment paper. Label with the date and store for up to 3 months.
• For the creole remoulade, store it in an airtight container in the refrigerator for up to 1 week. Do not freeze the remoulade as it may separate and lose its creamy texture.
• When ready to enjoy, reheat the frozen cakes in a preheated oven at 375°F (190°C) for about 15-20 minutes, or until heated through and crispy. Alternatively, you can reheat them in a skillet over medium heat with a bit of olive oil until warmed and golden brown.
• Serve the reheated cakes with the chilled remoulade on the side for a delightful contrast of textures and flavors.

• Oven Method: Preheat your oven to 350°F (175°C). Place the hearts of palm cakes on a baking sheet lined with parchment paper. Lightly brush the tops with a bit of olive oil to keep them moist. Bake for about 10-12 minutes, flipping halfway through, until they are heated through and crispy.

• Stovetop Method: Heat a non-stick skillet over medium heat and add a small amount of olive oil. Place the hearts of palm cakes in the skillet and cook for 3-4 minutes on each side, until they are warmed through and have regained their crispy exterior.

• Microwave Method: Place the hearts of palm cakes on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are heating evenly.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the hearts of palm cakes in a single layer in the air fryer basket. Cook for 5-7 minutes, flipping halfway through, until they are hot and crispy.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the hearts of palm cakes on the toaster oven tray. Heat for about 8-10 minutes, flipping halfway through, until they are thoroughly heated and crispy.

• Steaming Method: If you prefer a softer texture, place the hearts of palm cakes in a steamer basket over boiling water. Cover and steam for about 5-7 minutes, until they are heated through. This method will keep them moist but won't retain their crispy exterior.

• Mixing bowl: Use this to combine the hearts of palm, breadcrumbs, green onions, mayonnaise, dijon mustard, and old bay seasoning.

• Frying pan: This is where you'll cook the patties until they are golden brown.

• Spatula: Handy for flipping the patties in the frying pan.

• Measuring cups: Essential for accurately measuring the breadcrumbs, mayonnaise, and other ingredients.

• Measuring spoons: Use these to measure out the dijon mustard, old bay seasoning, hot sauce, lemon juice, and paprika.

• Can opener: Necessary for opening the can of hearts of palm.

• Knife: Use this to chop the hearts of palm and green onions.

• Cutting board: Provides a safe surface for chopping the hearts of palm and green onions.

• Small bowl: Perfect for mixing the ingredients for the creole remoulade.

• Spoon: Useful for mixing the remoulade ingredients together.

• Plate: Use this to serve the hearts of palm cakes with the creole remoulade on the side.

Prepare ingredients in advance: Drain and chop the hearts of palm and green onions ahead of time.

Use a food processor: Quickly combine the hearts of palm, breadcrumbs, and seasonings in a food processor.

Pre-make patties: Form the patties and refrigerate them until ready to cook.

Batch cook: Fry multiple patties at once to save time.

Pre-make the remoulade: Mix the remoulade ingredients and store in the fridge until serving.