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Tuesday, July 23

Hearts of palm & corn cakes

Olive oil, extra virgin
1 tablespoon +
Corn, kernels removed
4 ears
Onion, minced
¼ cup
Bell pepper, green, minced
¼ cup
Hearts of palm, whole, drained, thinly sliced lengthwise, cut crosswise into ¾-inch lengths
15 ounces
Old Bay seasonings
2 teaspoons
Parsley, chopped
2 tablespoons
¼ cup
Dijon mustard
2 teaspoons
Bread crumbs, panko
¼ cup +
2 tablespoons +

Pepper, freshly ground

  1. In a skillet, heat the oil; add the corn, onion, and bell pepper, and cook over high heat until crisp-tender, about 4 minutes. 
  2. Scrape 1 cup of the mixture into a food processor, and pulse into a coarse purée. 
  3. In a bowl, squeeze the hearts of palm to break into shards. 
  4. Add the purée, and the remaining sautéed vegetables to the bowl, along with the Old Bay seasonings, parsley, mayonnaise, mustard, and bread crumbs. 
  5. Season lightly with salt and pepper, and stir until evenly moistened. 
  6. Line a baking sheet with parchment paper, and fill a pie plate with the panko. 
  7. Scoop scant ¼-cup mounds of the mixture into the panko, and roll to coat. 
  8. Form the mounds into 18 2-inch cakes, and transfer to the baking sheet. 
  9. Wipe the skillet, and then add a scant 1/8-inch of oil. 
  10. Fry half of the cakes over moderate heat, turning once, until crispy, about 2 minutes per side. 
  11. Wipe the skillet, add clean oil, and fry the remaining cakes. 
  12. Serve hot with a green salad. 
Recipe from Food & Wine, August 2013.

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