Seared Artichoke Cakes with Roasted Garlic & Mustard Aioli
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Print Recipe
Print Recipe |
Flaky vegetarian cakes made with a mixture of artichoke hearts and hearts of palm and finished with a dollop of roasted garlic and whole grain mustard aioli.
| Servings |
| 82 cakes |
| Servings |
| 82 cakes |
Ingredients
- Artichoke Cakes
- 2 cans artichoke hearts 14oz each, drained and rinsed, chopped
- 1 can hearts of palm 14oz, drained and rinsed, chopped
- 1/4 cup green onions (scallions) chopped
- 1/4 cup celery diced
- 2 tsp garlic cloves minced
- 2 tsp tabasco sauce
- 2 tsp Dijon mustard
- 1/4 cup light mayonnaise
- 3 Tbsp fresh lemon juice
- 1 ea egg beaten
- 1/2 cup panko bread crumbs
- 1 tsp cajun seasoning
- 1 1/2 Tbsp fresh parsley chopped
- salt and pepper to taste
- Whole Grain Roasted Garlic Aioli
- 3/4 cup light mayonnaise
- 2 Tbsp whole grain mustard
- 3 ea garlic cloves roasted, smashed
- 2 Tbsp fresh lemon juice juice from 1/2 lemon
- salt and pepper to taste
Servings: 2 cakes
Units:
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Ingredients
Servings: 2 cakes
Units:
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Instructions
Roasted Garlic & Mustard Aioli
- Combine ingredients for aioli and mix well. Chill for 30 minutes before serving.
Artichoke Cakes
- Drain and squeeze water out of artichokes and hearts of palm until most of the moisture is gone. Coarsely chop both.
- In a bowl, combine green onions, celery, garlic, Tabasco, Dijon, mayonnaise, and lemon juice.
- Add artichokes and hearts of palm to bowl.
- Whisk eggs in a separate bowl and add to the mixture along with bread crumbs, Cajun seasoning, parsley, salt and pepper.
- Mix all ingredients together by hand until mixture comes together – do not overmix.
- Preheat flat top grill (or frying pan) to 350F, medium-high.
- Scoop mixture into 3oz equal patties, forming by hand, and lay on sheet tray.
- Once flat top is to temperature, oil evenly with canola oil and allow oil to heat.
- Carefully transfer patties to flat top, not overcrowding and working in batches.
- Sear cakes approximately 4 minutes per side or until golden brown.
- Serve 2 cakes per person topped with 1 Tbsp of aioli.
Recipe Notes
Recipe courtesy of Aramark Chef Faith River Moore.
Nutrition Facts
| Calories | 190kcal |
| Total FatSaturated FatTrans Fat | 13g2g0g |
| Cholesterol | 35mg |
| Sodium | 590mg |
| Total CarbDietary FiberSugars | 12g3g3g |
| Protein | 4g |
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Recipe Notes Recipe courtesy of Aramark Chef Faith River Moore.
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Nutrition Facts
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Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.