Hearts of Palm Cakes
Hearts of Palm Cakes: A Flavorful Vegan Crab Cake Substitute
Looking for a delicious vegan crab cake alternative that’s crispy on the outside, tender on the inside, and packed with savory flavor? These Hearts of Palm Cakes are the perfect plant-based twist on the classic seafood favorite! With a creamy polenta base and shredded hearts of palm—a popular vegan crab cake substitute—these patties boast a satisfying texture and a hint of briny, oceanic notes from capers, Old Bay, and optional nori.
Loaded with fresh herbs, lemon zest, and crunchy veggies, each bite delivers brightness and depth. Pan-fried to golden perfection, these cakes are ideal for serving with tangy vegan tartar sauce, a zesty arugula salad, or pickled onions for a refreshing contrast. Whether you’re craving a seafood-inspired dish or simply a flavorful, hearty appetizer, these polenta cakes are sure to impress. Plus, they’re gluten-free and easily customizable—swap in your favorite spices or binders for a personalized touch. Ready in just a few simple steps, this recipe proves that plant-based eating can be both indulgent and effortless!
🌱Hearts of Palm Cakes
Makes ~12 cakes | Vegan
Hearts of Palm Cakes Ingredients
Polenta base:
1 cup dry polenta (coarse cornmeal)
3 cups water or vegetable broth
1/2 tsp salt
1 tbsp olive oil or vegan butter
Mix-ins:
1 can (14 oz) hearts of palm, drained and shredded by hand or gently pulsed in a food processor
1/2 cup finely diced red bell pepper
1/2 cup finely diced celery
1/4 cup finely chopped shallots
2 tbsp chopped fresh parsley
Zest of 1 lemon
1 tbsp capers, chopped
1 tsp Old Bay seasoning (or a mix of paprika, celery salt, mustard powder, black pepper)
1 tsp Dijon mustard
1 tbsp vegan mayo or tahini
1 tbsp flaxseed meal + 2.5 tbsp water (flax egg)
Optional: 1 tsp crumbled nori sheet or a splash of pickle brine for “seafood” notes
For frying:
1 cup of panko, pulsed in a blender and placed in a shallow bowl
Olive oil or neutral oil
Hearts of Palm Polenta Cakes Instructions
Cook the polenta:
In a medium saucepan, bring the water or broth to a boil. Whisk in polenta and salt. Reduce to low and stir frequently for 20–25 minutes until thick and creamy. Stir in olive oil and nutritional yeast. Let cool slightly.Prepare flax egg:
Mix flaxseed meal with water and let sit 5 minutes to thicken.Shred hearts of palm:
Pull them apart with your hands or use a food processor (pulse gently — don’t purée).Combine ingredients:
In a large bowl, mix the warm (not hot) polenta, flax egg, shredded hearts of palm, veggies, lemon zest, herbs, mustard, capers, vegan mayo, and seasoning. Mix well. Taste and adjust salt and seasoning.Shape and chill:
With damp hands, form into 12 patties. Roll each patty in the panko until fully coated. Chill in the fridge for at least 30 minutes to firm up.Cook:
Heat oil in a skillet over medium heat. Pan-fry each cake for 3–4 minutes per side until golden brown. Don’t overcrowd the pan.Final Tip: For extra crispiness, bake the chilled patties at 400°F (200°C) for 15-20 minutes instead of pan-frying. Enjoy!
Serve With:
Vegan tartar sauce or lemon-dill aioli
A fresh arugula salad with citrus vinaigrette
Pickled red onions and microgreens on top
Conclusion: A Satisfying Plant-Based Twist on a Classic
These Hearts of Palm Cakes prove that you don’t need seafood to enjoy the rich, savory flavors of a classic crab cake. With their crispy exterior and tender, flavorful interior, they make an irresistible vegan crab cake substitute that’s both hearty and elegant. The shredded hearts of palm provide the perfect flaky texture, while the polenta base adds a creamy richness that holds everything together.
Whether served as an appetizer, light lunch, or main course, these cakes are incredibly versatile. Pair them with a tangy vegan tartar sauce or a bright lemon-dill aioli for extra depth, or layer them over a fresh salad for a light yet satisfying meal. The blend of Old Bay, capers, and lemon zest ensures a well-balanced bite with just the right amount of briny, zesty flavor.
Best of all, this recipe is simple to make and easily adaptable—swap in your favorite herbs, spices, or binders to suit your taste. Even non-vegans will love the satisfying texture and bold flavors of these polenta cakes. So next time you’re craving a seafood-inspired dish without the seafood, give this recipe a try. It’s a delicious reminder that plant-based cooking can be just as indulgent, flavorful, and exciting as the classics!
