Veganize It! Heart of Palm and Artichoke Cake recipe + giveaway (2024)

Standard / by JL Fields / March 2, 2017 / 26 Comments

Hurray! One of my favorite vegan cookbook authors, Robin Robertson, is back!

Veganize It!is filled with recipes that will delight everyone in your family, from the plant-based eaters to the omnivores. Below you can enter to win a copy of the book (U.S. mailing addresses, only).

And today you can make the Heart of Palm and Artichoke Cake recipe from the book. The full recipe is below but I thought I’d show you how they turned out in myair fryer.

Here’s what I did:

I followed the instructions all the way up to, and including, refrigerating for 20 minutes.
Then I preheated the air fryer on 400°F for 5 minutes (or 390°F, depending upon the type of air fryer you have).
I sprayed the air fryer basket with a mist or two of oil.
I placed the cakes on the air fryer basket and then spritzed the top of the cakes with a couple mists of oil.
If cooking on 400°F, cook for 6 minutes. If cooking on 390°F, you might go as long as 8 minutes.

No air fryer? No problem! Just follow Robin’s excellent recipe here:

HEART OF PALM AND ARTICHOKE CAKES

These delectable 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.

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

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.
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.
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.
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.

Makes 6 to 8 cakes