I have always dreamed of writing books. Short stories, novels, cook books, imaginative playgrounds. Ever since I can remember I found great peace in creating. Words give ordinary people with ordinary lives a chance to share and live extraordinary adventures. I always felt Cookbooks should tell a story. They should be more than a compilation of recipes, they should be an exploration. They should guide not rule. They should inspire creativity in the kitchen, the marketplace and in life. This recipe is an example of what will be happening in the cook book. I guide you but also encourage you to use your palette, to play with my gentle guide and create something entirely your own. All books should be portals to other worlds. They should inspire us to step outside of our comfort zones, enliven our souls, and lend us bravery for the everyday journey of life. My hope is that my future book gives at least a couple people just that.
2 Jars Hearts of Palm
2 ears of fresh corn, or one can of corn (Also could sub frozen corn)
1 bunch of green onions
1 large red bell pepper
2 bunches of cilantro
1 bunch Italian Parsley
4 cloves of minced garlic
3 roasted carrots
Zest of one lemon
Juice of two lemons
2 cups Gluten Free Vegan Panko Bread Crumbs + 2 more cups for coating (Remember if you are vegan or transitioning to vegan many gluten free items have egg, and or dairy. Read ingredients carefully)
3 tablespoons Vegan Mayonnaise (I use Grape-seed vegenaise)
½ teaspoon paprika
1 ½ teaspoons sumac
Pink salt and pepper to taste
Coconut oil for frying
The Goods for Thousand Island Sauce
2 tablespoons Ketchup ( I prefer making my own or using an organic brand)
1 to 2 teaspoons depending how spicy you like! Sriracha
Juice of one Lemon
Preheat oven to 375F
First off prep all of your veggies and herbs. Drain your corn or shave your corn off the cobb. Wash and chop your green onions, cilantro, parsley, bell pepper and garlic. Wash you carrots and then put them in a roasting dish with some olive oil salt and pepper. Pop in the oven and roast for 35-40 minutes or until gently browned and tender. While you wait for the carrots to roast, drain your hearts of palm and put them all in a food processor. Gently pulse until flakes form. You want it to be flaky but not mushy. If there are larger chunks left that is OK they add great texture!
Add your flaked hearts of palm to a large bowl. Now add your chopped cilantro, bell pepper, green onions, cilantro, parsley, garlic, corn, lemon zest and juice, 2 cups of breadcrumbs, veganaise, paprika, sumac, pink salt and pepper. Mix well with your hands. Grab a spoon and taste a bit and add more salt, pepper, paprika, lemon or mayo depending on your taste. I mix with my hands this allows me to feel the texture and know that it is exactly how I want it to be. Try touching your food more often. Go back to your childhood where you depended on all your senses. This is your chance to play and develop your own flavors. Do not feel trapped by the recipe, let it guide you not rule you.
Set out some parchment paper and sprinkle bread crumbs on paper. Begin forming your patties and laying them on the parchment. I made larger serving patties and made 13 in total. But feel free to make them appetizer sized! They would be perfect for a cocktail party!
Let them sit for a couple minutes while you make the Thousand Island. Combine your vegenaise ( Or homemade cashew mayo) , Ketchup, sriracha, and lemon juice and mix until creamy.
Now grab patties individually and coat with bread crumbs. Put them back on the parchment while you prep your frying pan.
Prep a deep cast iron pan on medium heat. Add about ½ cup of coconut oil. It is a lot but these are fried crab cakes. If you are cutting back on oil, these are just as delicious shallow fried with just a tablespoon of oil!
When oil is melted and place your patties in the pan. You want to hear a gentle sizzle that is when you know the pan is at the right temperature. Fry patties on each side for 4-5 minutes until golden brown!
When all your patties are fried you can top them with thousand island and fresh squeezed lemon juice! Amazing on top of crisp beautiful greens, or for a very decadent meal on garlic mashed potatoes! Enjoy!