≡ Menu

Heart of Palm and Artichoke Cakes

Heart of Palm and Artichoke Cakes from Veganize It by Robin Robertson

These delectable Heart of Palm and Artichoke Cakes are crisp on the outside and moist and flaky on the inside with a flavor that is remarkably similar to traditional crab cakes thanks to Old Bay seasoning and a dash of nori flakes. This recipe makes six to eight cakes (depending on how big you like them) that can be enjoyed as a main dish, in sandwiches (they’re even good cold!), or as a component in Seitan Oscar.


Heart Of Palm And Artichoke Cakes

Author Robin Robertson


  • 1 tablespoon olive oil, plus more for frying
  • ½ cup minced onion
  • ¼ cup minced celery
  • 2 teaspoons minced garlic
  • 1 (14-ounce) jar hearts of palm, well drained, patted dry, and roughly chopped
  • 1 (6-ounce) jar marinated artichoke hearts, well drained, patted dry, and roughly chopped
  • 2 teaspoons Old Bay seasoning
  • 1 tablespoon cornstarch
  • 1 teaspoon nori or dulse flakes
  • ¼ cup vegan mayo
  • ¾ cup panko bread crumbs
  • Lemon wedges, for serving


  1. Heat the oil in a large skillet over medium-high heat. Add the onion and celery and cook until softened, 5 minutes. Add the garlic and cook for 1 minute longer. Remove from the heat and set aside to cool. 

  2. In a large bowl, combine the hearts of palm, artichoke hearts, Old Bay seasoning, cornstarch, nori flakes, and mayo. Add the cooled onion mixture and 1/4 cup of the panko, and mix well. Divide the mixture into 6 to 8 portions and shape into small patties.

  3. Place the remaining 1/2 cup panko in a shallow bowl. Coat the patties with the bread crumbs and refrigerate or freeze for 20 minutes or longer.

  4. Heat a thin layer of oil in a medium skillet over medium-high heat until hot and shimmering. Carefully place the patties in the skillet and cook until golden brown on each side, 3 to 4 minutes per side. Transfer the cooked patties to a plate. Serve hot with lemon wedges.

Recipe Notes

Veganize It

Text excerpted from VEGANIZE IT! © 2017 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photo by William and Susan Brinson.

{ 5 comments… add one }

  • Sara September 15, 2017, 10:52 am

    Can I bake these or not use oil to cook them? I am not to have oil for high cholesterol reasons ????

  • Robin September 16, 2017, 9:21 am

    Yes, Sara, you can bake these. Be sure to use parchment paper so they don’t stick to the baking sheet. They won’t get as nicely browned when baked as they do in a skillet, but they will still be tasty. Also, you may want to make them into several smaller patties so they’re easier to turn over, etc.

  • Tina October 6, 2017, 3:30 am

    They look delicious, will try them , btw, can I freeze them for later ?

  • Charlann October 12, 2017, 9:06 pm

    We made these for dinner tonight. They were so good! I had mine with cocktail sauce and Dave had his with lemon. Accompanied by your Retro Potato Salad. It really was like a meal my grandma used to make. So glad there’s leftovers for lunch tomorrow. 🙂

  • Heather February 25, 2018, 7:10 pm

    These were ridiculously delicious. I’d been eyeballing this recipe for a few months, but just got around to making it. I even screwed up a bit and they were still amazing. I used 14oz of artichokes instead of the 6oz listed as an oversight, so I eyeballed the increase in the rest of the ingredients. My picky omni partner even loved them.

Leave a Comment