15 oz can of artichoke hearts
15 oz can hearts of palm
½ cup yellow corn meal
2 tsp ground mustard
2 tsp paprika
1 tsp garlic salt
1 small onion (diced)
1 tbsp ground seaweed
2 tsp lemon juice
12 oz box panko bread crumbs
2 cups almond flour
Salt and pepper to taste
Canola oil for frying
Vegan sour cream (optional garnish)
Vegan Goddess Dressing
¼ cup Extra Virgin Olive Oil
⅓ cup water
¾ cup packed basil leaves
¼ cup chopped parsley
¼ cup chopped chives (approx 8-chives roughly chopped)
½ cup chopped scallions (white pearls removed; approx 2–3-scallions)
Juice of 1 medium lemon
2 tsp apple cider vinegar
1 tsp salt
1
Drain artichokes and hearts of palm and chop small. In a large bowl add hearts of palm, artichokes and remaining ingredients along with the panko and almond flour,toss with hands and combine.
2
Heat oil in skillet to 325°F. Mold cake in hands and form patties. Add patties (in batches of 3 to 4) fry for 2 min till golden brown. Flip, fry for 3 min. Remove, place on paper towel. Repeat. Set aside.
Vegan Goddess Dressing
3
In a food processor or high-speed blender, blend all ingredients until smooth and creamy.
Pulse for 1-2 min.
Ingredients
15 oz can of artichoke hearts
15 oz can hearts of palm
½ cup yellow corn meal
2 tsp ground mustard
2 tsp paprika
1 tsp garlic salt
1 small onion (diced)
1 tbsp ground seaweed
2 tsp lemon juice
12 oz box panko bread crumbs
2 cups almond flour
Salt and pepper to taste
Canola oil for frying
Vegan sour cream (optional garnish)
Vegan Goddess Dressing
¼ cup Extra Virgin Olive Oil
⅓ cup water
¾ cup packed basil leaves
¼ cup chopped parsley
¼ cup chopped chives (approx 8-chives roughly chopped)
½ cup chopped scallions (white pearls removed; approx 2–3-scallions)
Juice of 1 medium lemon
2 tsp apple cider vinegar
1 tsp salt