1 (15 oz) can Whole Hearts of Palm, drained
1 (15 oz) can Artichoke Hearts, coarsely chopped
1 cup Garbanzo Beans, drained
1 Tbs. EVO, plus more for frying
2 cups Yellow Corn Kernels (cut from 3 ears of corn)
1/4 cups Scallion, finely chopped
2 Celery Stalks, finely chopped
1/4 cup Red Bells, finely chopped
2 tsp. Fresh Dill, chopped
1/4 cup Vegan Mayo
1/2 cup Panko Breadcrumbs (for mixture) Plus more for coating
1 1/2 tsp. Dijon Mustard
Sea Salt & Pepper


In a sauté pan on medium-high heat add the celery, red bells and corn. Cook for approximately 2-3 minutes until the vegetables are vibrant and tender. Set aside.

Using a small food processor add the garbanzo beans, vegan mayo and panko breadcrumbs. Blend the mixture into a coarse paste. Set aside.

In a large mixing bowl, squeeze the hearts of palm to break them into shards. Add the hearts of palm, chopped artichokes, garbanzo mixture, scallion, corn, celery and bell pepper along with the mustard, dill and 1/4 of the panko breadcrumbs. Season with salt and pepper. Mix thoroughly until moistened and all the ingredients are incorporated.

Line a sheet pan with the breadcrumbs. Scoop about a sixth of the hearts if palm mixture into the breadcrumbs and roll to coat. Form 2″ inch cakes and lightly pan fry in the oil on moderate heat, turning once, until crispy and golden brown. Approximately 3-4 minutes per side. Fry the remaining of the cakes and top with a Meyer Lemon aioli and a dash of Sumac.

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