You have reached your limit of free articles this month.

Enjoy unlimited access to myStatesman.com

Starting at just 99¢ for 8 weeks.

GREAT REASONS TO SUBSCRIBE TODAY!

  • IN-DEPTH REPORTING
  • INTERACTIVE STORYTELLING
  • NEW TOPICS & COVERAGE
  • ePAPER
X

You have read of premium articles.

Get unlimited access to all of our breaking news, in-depth coverage and bonus content- exclusively for subscribers. Starting at just 99¢ for 8 weeks

X

Welcome to myStatesman.com

This subscriber-only site gives you exclusive access to breaking news, in-depth coverage, exclusive interactives and bonus content.

You can read free articles of your choice a month that are only available on myStatesman.com.

They look like crab cakes, but these vegetable patties hold their own


You look at the photo and think, “crab cakes,” right?

Nope. These are made from hearts of palm and artichoke hearts, spiked with a little Old Bay and nori flakes, with no jumbo-lump anything included.

So why wouldn’t I call them Vegan Crab Cakes? They’re clearly meant to look and even taste like the seafood classic. But I’d rather not set up unreasonable expectations. I took the name from the source, Robin Robertson’s book “Veganize It!,” and I like emphasizing what the cakes are - not what they’re not.

These Hearts of Palm and Artichoke Cakes have a lot going for them beyond their ability to mimic one of the most beloved dishes of the Mid-Atlantic region. They’re a little crisp from panko bread crumbs on the outside, and on the inside they’re moist from the (vegan) mayo but with just the slightest crunch here and there from the chopped hearts of palm.

The flavor hints at seafood because of the Old Bay and nori, but the texture gives these an identity all their own.

Hearts of Palm and Artichoke Cakes

Nori (dried seaweed) flakes are available on the international aisle of large grocery stores; you can also finely chop dried nori sheets or crumbles, if those are easier to find. 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. Makes 6 to 8 cakes.

— Adapted from “Veganize It!: Easy DIY Recipes for a Plant-Based Kitchen,” by Robin Robertson (Houghton Mifflin Harcourt, $25)



Reader Comments ...


Next Up in Austin360 Eats

Nuts and seeds: A super snack
Nuts and seeds: A super snack

My boys are ardent baseball players. At some point during the 10,000 hours it seems they have spent on the diamond, they picked up the archetypal habit of chewing and spitting sunflower seeds in the dugout. When I ask them whether this unsightly practice is really necessary, they appeal to my passion for nutrition by reminding me that nuts and seeds...
One Night in March, the grand finale: Music in Austin is a true gift, on any given evening
One Night in March, the grand finale: Music in Austin is a true gift, on any given evening

When we began this series in 2016 with “One Night in April,” the goal was to visit at least six Austin music venues in a single night once a month for a full year.
WATCH: Another eaglet has arrived, hatching at nest in DC 
WATCH: Another eaglet has arrived, hatching at nest in DC 

  A pair of American bald eagle chicks has landed at the U.S. National Arboretum in Washington.  The chicks are the offspring of Mr. President and The First Lady, and are named DC4 and DC5. The first one arrived Tuesday morning in the nest high above the ground in a tulip poplar tree, and the second hatched Thursday afternoon. The adult eagles...
Dave Chappelle kills at ACL Live; jokes he was wrong to hold out hope for Donald Trump
Dave Chappelle kills at ACL Live; jokes he was wrong to hold out hope for Donald Trump

Nevermind what you feared, Dave Chappelle is back and on top of his game. In this Jan. 21, 2008 file photo, comedian Dave Chappelle attends a Democratic presidential debate sponsored by CNN and the Congressional Black Caucus Institute in Myrtle Beach, S.
These famous Austin fries were named some of the best in U.S.
These famous Austin fries were named some of the best in U.S.

You know what fries go well with? Burgers. You know what else they go well with? The endorphin-rushing satisfaction of national culinary praise.
More Stories