Hearts Of Palm Recipe

Prepare hearts of palm

Drain the canned hearts of palm and pat dry. Roughly chop into 1/2-inch pieces.

Cook aromatics

In a small skillet over medium heat add 1 teaspoon olive oil. Sauté the chopped onion until translucent, 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant. Remove from heat and let cool slightly.

Make croquette mixture

In a medium bowl, combine chopped hearts of palm, mashed potato (or mashed chickpeas), cooled aromatics, chopped parsley, toasted crumbled nori, lemon juice, Dijon, salt and pepper. Mash and mix with a fork or handheld masher until the mixture holds when pressed but still has small chunks (about 10–12 light presses). Adjust seasoning.

Form croquettes

Divide mixture into 2 equal portions (for two croquettes). Shape each portion into a compact oval about 2.5–3 inches long, pressing firmly so they hold together.

Set up coating station

Put the 1/2 cup flour in one shallow bowl. Whisk plant-based milk into the 1/2 cup flour (reserved) to make a batter/dredge about the thickness of heavy cream; alternatively reserve flour and milk separately to dredge. In a second shallow bowl combine panko breadcrumbs with the nori-panko-smoked paprika-salt mix.

Coat croquettes

Lightly dust each croquette with flour (if using separate), dip into the milk mixture to moisten, then press into the seasoned panko so they are evenly coated. Shake off excess.

Pan-fry croquettes

Heat a nonstick skillet over medium heat and add 2 tablespoons olive oil. When hot, add croquettes and cook 3–4 minutes per side, pressing gently and rotating so all sides become golden and crisp. Add remaining 1 tablespoon oil if needed. Transfer cooked croquettes to a paper towel-lined plate and keep warm in a low oven (100–120°C / 210–250°F) while finishing sauces and salad.

Toast panko briefly in a dry skillet over medium heat until lightly golden (1–2 minutes), then remove and cool. Stir together toasted panko, crumbled toasted nori, smoked paprika and salt. Use immediately as the outer coating for the croquettes.

Combine parsley, cilantro (if using), capers, garlic, lemon juice, olive oil, salt and pepper in a small food processor or blender. Pulse until a slightly coarse, bright-green sauce forms. Taste and adjust with more lemon or salt. Transfer to a small bowl and refrigerate until plating.

In a small food processor, combine roasted red peppers, toasted almonds, soaked/squeezed bread crumb (or 1 tablespoon olive oil), smoked paprika, sherry vinegar, olive oil and salt. Pulse until smooth but still textured. If too thick, add 1–2 teaspoons water or oil to loosen. Adjust salt and vinegar to taste. Set aside at room temperature.

In a bowl gently toss mixed sprouts, microgreens (if using) and thinly sliced radish with olive oil, lemon juice, salt and pepper. Keep chilled until plating to preserve crispness.

On each plate place a smear or small spoonful of romesco and a small spoonful of salsa verde (you can dot or swipe them where the croquette will sit). Place one warm hearts-of-palm croquette on the sauces. Arrange the sprout salad to the side or on top of the croquette for height. Sprinkle a pinch of extra nori flakes over the croquette and salad. Serve with a lemon wedge for squeezing.

Optional: For a crisper finish, after pan-frying you can place croquettes on a baking sheet and bake at 200°C (400°F) for 5–7 minutes to further crisp the coating before plating.