There’s something delightful about discovering a dish that feels both light and indulgent at the same time. When I first whipped up these Hearts of Palm Cakes, I was in search of a satisfying yet healthy option that wouldn’t leave me reaching for takeout menus. The unique combination of hearts of palm and artichoke hearts creates a flavor profile that’s surprisingly rich, yet fresh—a true crowd-pleaser!
As my family gathered around the table, the crispy golden cakes beckoned to be dipped in tangy garlic aioli. Each bite brought back memories of summer picnics and sunny afternoons, reminding me of the joys of homemade food. Whether you’re looking to impress guests or just want a delightful weeknight treat, these cakes are quick to prepare and absolutely stunning to serve. Let’s dive in and turn those simple pantry staples into something extraordinary!
Why are Hearts of Palm Cakes so special?
Simplicity in preparation ensures anyone can whip these up, making them a great addition to busy weeknight dinners. Delicious flavors from the hearts of palm and artichoke create a unique dish that’s sure to impress even the pickiest eaters. Crispy texture outside with a soft, flavorful inside makes each bite a delight. Perfect for parties, they can be served as appetizers or main courses that cater to both plant-based eaters and meat lovers alike. Plus, these cakes are easily customizable with your favorite herbs and spices! Enjoy them with a refreshing side salad for a light meal or check out our garlic aioli for the perfect dip!
Hearts of Palm Cakes Ingredients
For the Cakes
• 14 oz can Reese Hearts of Palm – Drain, dry, and chop for the star ingredient in these savory cakes.
• 14 oz can Reese Artichoke Hearts – Adds a delightful richness and flavor that complements the hearts of palm.
• 2 garlic cloves – Minced to release a fragrant aroma that elevates the taste.
• 2 teaspoons Italian parsley – Fresh and minced, it brings a pop of color and herbaceous notes.
• 2 tablespoons dried onions – These add a subtle sweetness and depth of flavor.
• 1 teaspoon Dijon mustard – This tangy ingredient gives the cakes a delightful zing.
• 1 egg – Lightly beaten, serves as a binding agent to hold everything together.
• 1/4 cup mayonnaise – Adds creaminess and richness to the mixture.
• 3/4 cup panko bread crumbs – Provides a light texture that is crucial for that perfect crunch.
For the Panko Crust
• 1 cup panko bread crumbs – Coating the cakes for ultimate crispness during frying.
• 1 teaspoon ground black pepper – Adds a kick of flavor that enhances the overall dish.
• 1 teaspoon fine sea salt – Essential for seasoning and bringing out the cake’s natural flavors.
For Frying
• Light extra virgin olive oil – Ideal for frying as it has a high smoke point and enhances the richness.
These Hearts of Palm Cakes are a versatile and scrumptious dish that turns simple ingredients into a sensational meal!
How to Make Hearts of Palm Cakes
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Combine Ingredients: In a large mixing bowl, add the chopped hearts of palm, artichoke hearts, minced garlic, parsley, dried onions, Dijon mustard, beaten egg, and mayonnaise. Mix well until all ingredients are evenly incorporated.
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Prepare Panko Crust: In a shallow dish or pie plate, mix together the panko bread crumbs, sea salt, and ground black pepper. This will create a tasty crust for your cakes.
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Form Patties: Divide the hearts of palm mixture into eighths and gently form each portion into loose patties. Don’t worry about them being perfect; a homemade touch adds charm!
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Coat with Panko: Place each patty in the panko crust mixture, pressing gently to coat both sides. Transfer the coated patties to a large plate or baking sheet. Repeat until all patties are coated.
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Freeze for Firmness: Place the patties in the freezer for 20-30 minutes. This helps them firm up, making them easier to handle during frying.
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Heat Oil: In a frying pan, heat light extra virgin olive oil over medium-high heat. You want the oil warm enough for frying but not smoking.
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Fry Patties: In batches, fry the cakes for 3-4 minutes on each side, until they turn a beautiful golden brown. Be patient; this crispness is essential!
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Drain Excess Oil: Once golden, transfer the cakes to a paper towel-lined plate to drain any excess oil. This keeps them crispy and delicious.
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Serve & Enjoy: Serve immediately with a side of garlic aioli and lemon wedges for a delightful finishing touch.
Optional: Garnish with a sprinkle of fresh parsley for an extra burst of color!
Exact quantities are listed in the recipe card below.
Expert Tips for Hearts of Palm Cakes
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Chop Uniformly: Make sure your hearts of palm and artichoke hearts are chopped into even pieces to ensure even cooking and a nice texture throughout the cakes.
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Chill for Firmness: Freezing the patties for 20-30 minutes is key. This step helps them hold their shape during frying and prevents them from falling apart.
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Rotate Skillfully: When frying, avoid overcrowding the pan. This allows the cakes to brown evenly and get that perfect crispy texture.
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Panko Perfection: Don’t skip the double coating of panko. It enhances the crunch factor and makes your Hearts of Palm Cakes truly irresistible!
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Season Well: Feel free to adjust the seasonings to your taste. Adding more herbs or spices can elevate the flavor, leading to even more delicious hearts of palm cakes!
Storage Tips for Hearts of Palm Cakes
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Room Temperature: Serve your Hearts of Palm Cakes immediately for the best texture. If left out, enjoy them within 1-2 hours for optimal freshness.
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Fridge: Store leftover cakes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore crispness.
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Freezer: For longer storage, freeze uncooked patties on a baking sheet until firm, then transfer to a freezer-safe bag. They can be stored for up to 3 months.
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Reheating: When ready to eat frozen patties, no need to thaw! Fry directly from the freezer, cooking for an extra 2-3 minutes per side until golden brown and heated through.
Make Ahead Options
These Hearts of Palm Cakes are perfect for busy home cooks looking to save time! You can prepare the hearts of palm mixture and form the patties up to 24 hours in advance; simply cover them in plastic wrap and store in the refrigerator to keep them fresh. For best results, hold off on coating them with the panko bread crumbs until you’re ready to fry, as this maintains their crispy texture. When it’s time to enjoy, just follow the frying steps outlined in the recipe, and you’ll have a delicious meal that’s just as flavorful as if you made it fresh! Enjoy the convenience of meal prepping while delivering a delightful dish your family will love.
Hearts of Palm Cakes Variations
Feel free to explore these creative twists that will make your hearts of palm cakes even more delightful!
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Spicy Kick: Add 1 teaspoon of cayenne pepper to the mixture for a heated burst that will excite your taste buds. Each bite will have a lovely warmth that enhances the overall experience.
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Herb Boost: Substitute Italian parsley with fresh dill or cilantro to change the flavor profile entirely. These herbs offer unique freshness that pairs beautifully with the cakes.
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Gluten-Free: Use gluten-free panko and substitute the all-purpose mayonnaise with a vegan alternative if desired. It’s just as delicious and perfect for gluten-sensitive eaters!
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Cheesy Delight: Add 1/4 cup grated parmesan cheese to the mixture for a savory, cheesy punch. The melted cheese creates a creamy texture inside the cakes that’s hard to resist.
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Asian Twist: Mix in 1 tablespoon of soy sauce and 1 teaspoon of sesame oil for an exciting flavor journey. This combination introduces an umami richness that elevates your dish to new heights.
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Mediterranean Flair: Include sun-dried tomatoes or olives to the patty mixture for a Mediterranean delight. These ingredients add a depth of flavor that transports your taste buds to sunny shores.
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Nutty Surprise: Toss in 1/4 cup of finely chopped walnuts or pecans for an added crunch and a nutty essence. The contrast in textures will keep everyone reaching for more.
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Veggie Loaded: Mix in finely chopped bell peppers or zucchini to the cake mixture for extra veggies. This not only boosts nutrition but also introduces vibrant colors that brighten your plate!
What to Serve with Hearts of Palm Cakes?
Looking for the perfect sides to complement those crispy, golden bites that burst with flavor?
- Garlic Aioli: This creamy dip enhances the savory notes of the cakes while adding a zesty kick. Perfect for dipping!
- Fresh Green Salad: A vibrant mix of crisp greens and light vinaigrette adds freshness and balances the richness of the cakes.
- Quinoa Pilaf: Nutty quinoa mingles beautifully with veggies, offering a delightful texture and flavor contrast to the cakes.
- Lemon Wedges: A simple yet effective addition, squeezing fresh lemon on the cakes brightens up the flavors and adds a lovely zest.
- Crispy Roasted Vegetables: Roasting brings out the natural sweetness of veggies like carrots and bell peppers, making for an irresistible side.
- Chilled White Wine: A glass of chilled Sauvignon Blanc complements the flavors of the cakes, making each bite even more enjoyable.
- Herbed Couscous: Fluffy couscous tossed with herbs offers a light, delightful contrast to the crispy texture of the cakes.
- Avocado Salsa: Creamy avocado salsa adds a rich, smooth layer of flavor that wonderfully enhances the hearts of palm cakes.
- Fruit-Platter: A vibrant assortment of seasonal fruits brings sweetness and freshness to your meal, making every bite balanced and delightful.
- Coconut Sorbet: As a light dessert, this refreshing treat cleanses the palate and leaves everyone feeling satisfied after a delicious meal.
Hearts of Palm Cakes Recipe FAQs
How do I select the best hearts of palm for the recipe?
Absolutely! When choosing hearts of palm, look for firm, white cylinders without any dark spots or a slimy texture. If possible, opt for cans that indicate they’re packed in water rather than brine for a milder flavor.
How should I store leftover Hearts of Palm Cakes?
To keep your Hearts of Palm Cakes fresh, store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) or an air fryer for 5-10 minutes to regain their crispy texture.
Can I freeze uncooked Hearts of Palm Cakes?
Yes, freezing is a great idea! After forming your patties, place them on a baking sheet lined with parchment paper and freeze for 20-30 minutes until firm. Once solid, transfer to a freezer-safe bag or container, where they’ll stay good for up to 3 months.
What should I do if my patties fall apart while frying?
No worries! If your patties break apart, try chilling them longer in the freezer before frying. Additionally, ensuring your ingredients are mixed well and not overly wet helps hold everything together. A gentle hand when flipping is also key!
Are these Hearts of Palm Cakes suitable for people with dietary restrictions?
Absolutely! These cakes are naturally vegetarian and can be made gluten-free by using gluten-free panko bread crumbs. Just be cautious of any allergies to specific ingredients, such as eggs or mustard. If you’re cooking for pets, keep in mind that garlic and onions should be avoided; instead, you can substitute with pet-safe herbs.
How long can I keep cooked Hearts of Palm Cakes in the fridge?
Cooked Hearts of Palm Cakes can be kept in the refrigerator for about 3 days. Just ensure they’re in an airtight container to maintain their texture and flavor. Reheat thoroughly before serving!
Savory Hearts of Palm Cakes for a Wholesome Delight
Ingredients
Equipment
Method
- In a large mixing bowl, add the chopped hearts of palm, artichoke hearts, minced garlic, parsley, dried onions, Dijon mustard, beaten egg, and mayonnaise. Mix well until all ingredients are evenly incorporated.
- In a shallow dish or pie plate, mix together the panko bread crumbs, sea salt, and ground black pepper.
- Divide the hearts of palm mixture into eighths and gently form each portion into loose patties.
- Place each patty in the panko crust mixture, pressing gently to coat both sides. Transfer the coated patties to a plate.
- Place the patties in the freezer for 20-30 minutes.
- In a frying pan, heat light extra virgin olive oil over medium-high heat.
- In batches, fry the cakes for 3-4 minutes on each side, until they turn golden brown.
- Once golden, transfer the cakes to a paper towel-lined plate to drain any excess oil.
- Serve immediately with a side of garlic aioli and lemon wedges.
