Sweet Summer Corn Palm Cakes

If you have ever made Palm Cakes you will love these. The original recipe is from Darbster restaurant in Florida but in this recipe I add fresh, sweet summer corn and yellow peppers. These can be made any time of year, using canned corn, which I have to say is one of my all time favorite things. Either way, these make a great appetizer or side.

The key ingredient is vegan mayo. I make my own cashew mayo but you can easily use one of the great vegan mayos on the market – Vegenaise, Just Mayo or Fabanaise.

Makes about a dozen, using a 3 tablespoon ice cream scooper.

Sweet Summer Corn Palm Cakes 
1 14 oz. can hearts of palm
1 ear of corn, about 1/2 cup
2 scallions
1/2 yellow pepper
Fresh parsley, handful
1 teaspoon Old Bay
3 tablespoons vegan mayo
1 cup quinoa flakes
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Sunflower oil, 1 teaspoon for every 4 palm cakes

Drain and chop the hearts of palm.

Place the scallion and pepper into the food processor and pulse a few times until everything is processed.

Turn out vegetables into a big bowl and mix with the chopped hearts of palm. Chop the parsley and add to the mixture. Add the Old Bay, vegan mayo and quinoa flakes and mix well. Season with salt and pepper. Refrigerate for a half hour or more.

Use the ice cream scooper to scoop up some of the mixture and press it against the side of the bowl so you can pack it in. Form it into a cake. Prep all 12 palm cakes.

Heat 1 teaspoon of sunflower oil in a non-stick skillet. Place four palm cakes at a time on the hot oil. Cook until the bottom side is brown and then flip over and flatten a bit and cook until the bottom is browned. Drain on a paper towel. Finish all the palm cakes.

Caper Remoulade
1/2 cup vegan mayo
1 tablespoon relish
1 tablespoon capers
1/2 teaspoon Dijon mustard
1 clove of garlic
1 teaspoon chickpea miso
Paprika, a few dashes
Fresh parsley, small handful
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Press the garlic and place everything into a bowl. Mix together. Add fresh parsley and season with salt and pepper.

Serve the palm cakes topped with the remoulade. Enjoy!

Note: these are best after they have had a few minutes to rest.