Hearts of Palm are a great alternative to using seafood if you're a vegan or have a shellfish/fin fish allergy. I made these crabless cakes for my dad who doesn't eat shellfish and he loved them. I love to serve these with flax-seed mayo mixed with sriracha.
1 can hearts of palm, drained and chopped
1 can artichokes, drained and chopped
3 cloves garlic
Juice from one lemon
1 tsp salt
1/4 cup coconut flour
1 chia or flaxseed egg
2 tbsp hempseed oil
1 tbsp good grainy mustard
1 cup of almond flour (or you could use gf panko crumbs
1/2 tsp smoked paprika
1/2 tsp garlic powder
salt and pepper to taste
Combine all the ingredients for the cakes in a large bowl
Roll into balls the size of large meatballs and pat into cakes (if they are too loose, add some more flour. They'll be a bit loose but should hold their shape
Combine ingredients for the crumb coating in a small bowl.
Press the cakes into the crumb coating on both sides and make sure you get a good coating
Freeze for at least 1 hour but I just pop them in the freezer overnight. They keep well for easy meals from the freezer as well.
Heat up your favourite frying oil in a pan (I used about half a cup in a medium pan. Once the oil is hot, place the cakes in carefully and fry until they are golden and delicious. I finished them in a 350F oven because mine were a little thick.