Heart of Palm and Corn Cakes with Spicy Remoulade

Vegetarian options at catered meals are usually pretty standard but I was served this meal at a catered lunch with steamed vegetables and roasted potatoes and thought it was fantastic. Instead of coating the cakes in breadcrumbs before frying them like in the original, I removed that step to lighten these up a little. The only thing I wish I had done differently was to slice the heart of palm a little thinner, it did add a nice crunch to the dish but the original had heart of palm that was more flaked which made it stand out a little less. The briny remoulade complements the flavors in the corn cake nicely. Overall, this was incredibly easy to make and the heart of palm and corn cakes came together quickly and so did the spicy remoulade. I was also surprised at how well the leftovers held up to being microwaved the next day.

Corn Cake recipe adapted from Eat Well 101.

Heart of Palm and Corn Cakes
-2 cups of corn
-1 can heart of palm, drained and chopped
-1/2 cup cornmeal
-1/2 cup all-purpose flour
-1 teaspoon smoked paprika
-2 eggs
-2 green onion, chopped
-1/2 cup grated parmesan
-2 tablespoons lime juice
-Salt and fresh cracked pepper, to taste
-1 tablespoon oil

-3/4 cup light mayonnaise
-1 small onion, minced
-1 tablespoon white wine vinegar
-1 tablespoon pickle juice
-1 tablespoon mustard
-1 teaspoon liquid smoke
-1/2 teaspoon chili powder
-1/8 teaspoon cayenne
-Pinch of salt

Combine the corn, heart of palm, cornmeal, flour, smoked paprika, eggs, green onion, parmesan cheese, lime juice, and seasoning in a bowl. Stir to combine, adding water if the mixture seems too dry. Divide the mixture into eight equal parts. Heat one tablespoon of cooking oil in a large skillet and cook the corn cakes until they are golden brown on each side.

To make the remoulade combine all of the ingredients and stir until well mixed.

Serve the heart of palm and corn cakes over the remoulade with a vegetable of choice.  


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