These little “hearts of palm better than crab cakes” are truly incredible. They are full of so many flavors & because they use plant foods and contain very little oil.
Toast nori sheet over electric burner and grind (if not using toasted nori flakes).
Drain the hearts of palm and press or lay on a towel to dry.
Pulse the chickpeas in a food processor until the texture consists of small pieces.
Next pulse the hearts of palm in a food processor very gently one pulse at a time or until you have large crab-like shreds.
Sauté the diced onion & red bell pepper in a pan until soft.
In a large bowl, combine hearts of palm, onion, bell pepper, mayo, all of the seasons, cornstarch, Nori flakes if using, & salt & pepper to taste.
Mix well & cover. Refrigerate for 30 minutes.
Mix the spices into the 1 cup of breadcrumbs that you will use for coating the crab cakes.
Form mixture into small round cakes or patties. Small and flatter are preferred over bigger ones as they will crisp up easier.
Roll the crab cake into the bread crumb mixture and set on a plate. Do this until you use up all of the mixture.
If you have time you can refrigerate one more time for 30 min otherwise it is fine to cook immediately. You can also refrigerate overnight and cook the next day.
Sauté in a pain with the least amount of oil possible until you get a golden crust. Or spray with 2 sprays of olive oil & place in the air fryer. Cook 15 min at 400 F & then turn & cook about 8 minutes more, but cook until outer coating forms a nice crispy crust & gets some color. If pan-frying then place on paper towel to drain any excess oil.
If you need to reheat before serving, do so by placing uncovered in the oven at low temperature.
Enjoy these delicious hearts of palm better than crab cakes. Serve them with the remoulade sauce or my easy tarter sauce & ENJOY.
Don’t eat all of them because your guests will love them!