Seared Artichoke Cakes with Roasted Garlic & Mustard Aioli
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.
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Seared Artichoke Cakes with Roasted Garlic & Mustard Aioli
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.
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| Servings |
| 82 cakes |
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Ingredients
Artichoke Cakes
- 2cans artichoke hearts14oz each, drained and rinsed, chopped
- 1can hearts of palm14oz, drained and rinsed, chopped
- 1/4cup green onions (scallions)chopped
- 1/4cup celerydiced
- 2tsp garlic clovesminced
- 2tsp tabasco sauce
- 2tsp Dijon mustard
- 1/4cup light mayonnaise
- 3Tbsp fresh lemon juice
- 1ea eggbeaten
- 1/2cup panko bread crumbs
- 1tsp cajun seasoning
- 1 1/2Tbsp fresh parsleychopped
- salt and pepperto taste
Whole Grain Roasted Garlic Aioli
- 3/4cup light mayonnaise
- 2Tbsp whole grain mustard
- 3ea garlic clovesroasted, smashed
- 2Tbsp fresh lemon juicejuice from 1/2 lemon
- salt and pepperto taste
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.
