Hearts of Palm Corn Cakes

So I came across a delicious-looking hearts of palm “crabless” cake recipe…I was ready to make it, post it and give them the credit…but the cakes totally fell apart on me!  I was super disappointed the recipe didn’t work.

So I decided to remake the idea from scratch, keeping just the hearts of palm, corn and Old Bay spice ingredients from the original recipe.  The results were delicious!  These are gluten- and msg-free, and vegetarian.  If you substituted the Greek yogurt for Vegan mayo, they’d be vegan too!

So here’s my version of Hearts of Palm Cakes!

Key to getting these cakes to stay together is pulverizing the hearts of palm.  They take on a very crabmeat-like consistency and get sticky.  I used a food processor and alternated pulsing and scraping down the bowl.  Take a few minutes to do this. Drizzle in a bit of olive oil to help lubricate things if you’re having a hard time getting them to break down.

Let’s talk about the breadcrumbs I used for a minute.  Technically, Namaste Foods Gluten Free Homestyle Coating Mix is for frying chicken and such, but it was the closest I could come to gluten free bread crumbs in the grocery store.  It turned out fantastic, and already comes seasoned with an Old Bay-style blend, so if you use this exact product, halve the amount of Old Bay you use.  If you have regular or gluten free plain breadcrumbs, use the full amount of Old Bay.

Make the creamy, lemony yogurt dip for them too.  My sister’s boyfriend hates crab – but he loves these cakes!

Hearts of Palm Corn Cakes

For the palm cakes:

  • 2 cans whole hearts of palm, drained and patted dry
  • 1 cup fresh corn (about 1 ear)
  • 1/2 cup diced onion
  • 1/3 cup diced celery
  • 1/3 minced fresh parsley
  • 1/2 cup breadcrumbs
  • 1/3 cup Greek yogurt
  • juice of 1/2 lemon
  • 1 tablespoon Old Bay spice
  • 1/2 teaspoon dry mustard
  • 1 tablespoon olive oil, plus more for frying
  • salt and pepper to taste (I used 1/8 tablespoon each)

For the dipping sauce:

  • 1 cup Greek yogurt
  • 1/4 cup chopped fresh parsley
  • 1/8 cup lemon juice
  • few shakes of salt and pepper
  • 1/8 teaspoon paprika
  • 1/8 teaspoon Old Bay
  • 1 jalapeno, seeded and chopped
  • 1/8 teaspoon garlic powder


In a food processor or blender, pulse hearts of palm until sticky.  Add a little olive oil to help, if needed.  Set aside.

Saute corn, onion and celery until soft and fragrant, about 10 minutes, over medium heat in a tablespoon of olive oil.

In a bowl, combine hearts of palm, cilantro, and remaining ingredients.  Add the corn mixture when ready, and stir gently to incorporate all ingredients.  Season with salt and pepper, and refrigerate at least 30 minutes or until chilled through.

Using a flatware tablespoon, form heaps of mixture into balls (I estimate they’re 1/3 cup each or so).  Roll in breadcrumbs to coat entirely, and flatten into patties.  Set on parchment or waxed paper.

In a deep fry pan, add 1/8″ olive oil and heat to medium.  Working in batches of 4, slowly brown the cakes on both sides, about 5 minutes each.  They’ll be firm and will stay together when you try to flip them.

For the dipping sauce, combine all ingredients in a blender or food processor and pulse until smooth.

Serve as an appetizer or with a green salad for an entree.  Enjoy!



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