Recipe

Crispy Hearts of Palm Cakes

Golden pan-fried cakes with a bright lemon-caper sauce, crisp edges, and a tender center.

By Matt Campbell

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4.8

A plate of crispy golden hearts of palm cakes topped with fresh herbs, served with a small bowl of lemon-caper mayo on a wooden kitchen table in warm natural light

Hearts of palm are one of my favorite “panic pantry” ingredients because they show up ready to go. Mild, a little sweet, a little briny, and somehow both tender and snappy at the same time. They are also wildly good at playing the part of crab when you shred them up, season them well, and give them a crispy, golden crust.

These hearts of palm cakes are my low-drama answer to “I want something snacky, crunchy, and dinner-worthy.” You mix, you chill for a minute, you pan-fry, and suddenly you have a plate of crispy-edged cakes that beg for a bright sauce and a squeeze of lemon. Imperfect shapes are encouraged. They taste better that way.

Canned hearts of palm, eggs, breadcrumbs, lemon, capers, herbs, and spices arranged on a light stone kitchen counter with a cutting board

Why It Works

Crisp edges, tender centers: A quick chill helps them hold together, then the skillet does the rest.
Big flavor with easy ingredients: Lemon zest, Dijon, Old Bay style seasoning, and a little mayo build that classic seafood-shop vibe without fuss.
Flexible serving options: Snack them with sauce, tuck into buns, or stack on a salad for an easy dinner.
Hearts of palm texture hack: Shredding and lightly squeezing out moisture gets you that flaky, “crab-cake-ish” bite.

Pairs Well With

Storage Tips

Refrigerate: Store cooked cakes in an airtight container for up to 3 days. Keep sauce separate.

Reheat for crispness: Warm in a skillet with a tiny slick of oil over medium heat, 2 to 3 minutes per side. You can also use a toaster oven or air fryer at 375°F for 6 to 8 minutes, flipping once.

Freeze (best before frying): Form the cakes, place on a parchment-lined sheet, and freeze until firm. Transfer to a freezer bag and freeze up to 2 months. Thaw overnight in the fridge, then fry as directed.

Already fried and freezing anyway: It works, but the crust softens. Re-crisp in an air fryer or hot oven.

Common Questions

What do hearts of palm taste like?

Mild and slightly sweet with a gentle briny note. The texture is tender but not mushy, kind of like a cross between artichoke hearts and a very delicate asparagus stalk.

Do hearts of palm need to be cooked?

Not necessarily. Most canned or jarred hearts of palm are ready to eat straight from the container. Cooking them here is about texture: crisp edges, a little browning, and that snacky, skillet-fried vibe.

Why are my cakes falling apart?

Usually it is moisture or not enough binder. Make sure you shred, then lightly squeeze the hearts of palm in a towel. Also, do not skip the short chill. If you cannot form a patty that holds together when you lift it, add 1 to 2 more tablespoons breadcrumbs and chill a bit longer.

Can I make these gluten-free?

Yes. Swap in gluten-free breadcrumbs. If your crumbs are very dry, add an extra teaspoon of mayo so the mixture does not feel sandy.

Can I make these vegan?

You can, with a few swaps: use vegan mayo, replace eggs with a flax egg (2 tablespoons ground flax + 5 tablespoons water, rest 10 minutes), and use vegan breadcrumbs. They will be a bit more delicate, so handle gently and chill longer.

What can I serve with hearts of palm cakes?

My favorites: a simple arugula salad with lemon vinaigrette, roasted potatoes, corn on the cob, coleslaw, or a tomato-cucumber salad. They are also great in a bun with lettuce and pickles.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large bowl
Fork, fingers, or potato masher
Chef’s knife and cutting board
Microplane or fine grater (for zest)
Measuring spoons and cups
Large nonstick or cast iron skillet
Fish spatula or thin metal spatula
Paper towels
Clean kitchen towel

The first time I really “got” hearts of palm, it was because I was broke, hungry, and standing in my kitchen like, “Okay, what can I do with this can that feels suspiciously fancy.” I shredded them, seasoned like I meant it, and pan-fried the mixture until the edges went audibly crispy. The result tasted like something I would absolutely order at a casual spot with good lighting and cold drinks. Now I keep a can or two around for nights when I want comfort food energy without a full-scale cooking project.