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.

Course Appetizer, Entrees

Servings 2 cakes

Calories 190kcal

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

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.

Notes

Recipe courtesy of Aramark Chef Faith River Moore.

Nutrition