Super soft and delicious 30 minute seven ingredient canned salmon cakes with hearts of palm and chickpeas. A perfect gluten free and dairy free lunch or dinner. Serve with a home made Cilantro Lime Aioli for the ultimate flavor explosion. This is one of the most surprisingly good canned hearts of palm recipes.
Remember how I mentioned that you can always find a jar or can of hearts of palm in the Costa Rican grocery stores? Well expect to be seeing a whole lot of canned hearts of palm recipes. First I started with a tomato hearts of palm avocado salad. Then I moved onto hearts of palm and quinoa stuffed avocado boats.
And now I’m on to canned salmon cakes for this one of many more to come canned hearts of palm recipes.
I love making all sorts of patties, from my all time favorite vegan veggie burgers to crab cakes.
This is a fusion, a mix of both worlds.
I wanted a bit of seafood, and a bit of hearty flavors. Canned salmon meets chickpeas and hearts of palm.
The salmon provides that flaky and delicate fish quality. The chickpeas create a hearty firm texture for these patties. And the hearts of palm are a perfect imitation crab meat.
Yep I said – hearts of palm = jumbo lump crab meat in this recipe.
Have you seen the price on a pound of jump lump crab meat? It’s almost astronomical.
And why spend all that money, when you can create a similar texture with chopped hearts of palm?
I swear the chopped hearts of palm when mixed with the salmon and other ingredients give off a crab taste and texture. Don’t mince the hearts of palm up, just keep them a bit chopped. Instead of making the full mixture completely smooth, I wanted a bit more texture in each bite, so that you could really distinguish each ingredient from the others.
These 30 minute gluten free canned salmon cakes with hearts of palm literally come together in minutes. You only need seven ingredients – canned salmon, chickpeas, hearts of palm, lime, old bay and gluten free flour or breadcrumbs.
I mixed everything together and added flour, but imagine gluten free panko breadcrumbs would add a nice light airy crunch to these as well.
This is a perfect 30 minute weeknight dinner meal that is low fuss, one bowl and cooks in minutes. Definitely one of the canned hearts of palm recipes you’ll be coming back to over and over again.
While the canned salmon cakes are sizzling up and browning, quickly whip together the aioli, made with mayo, lime, cilantro and olive oil.
These canned salmon cakes are light and hearty with a creamy citrusy zesty sauce.
Super soft and delicious 30 minute canned salmon cakes with hearts of palm and chickpeas. A perfect gluten free and dairy free lunch. Serve with a home made Cilantro Lime Aioli
- 1 6 ounce can salmon in water
- 1 15 ounce can hearts of palm drained and chopped
- 1 cup chickpeas
- 1 egg
- 1 teaspoon lime juice
- 1 teaspoon salt
- 1/2 teaspoon old bay seasoning
- 1/4 cup gluten free flour or gluten free panko breadcrumbs
- 1 tablespoon extra virgin olive oil
- For the aioli:
- 1 lime zested
- 1 tablespoon lime juice
- 2 tablespoons mayonnaise
- 2 tablespoon extra virgin olive oil
- handful cilantro diced
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In a large bowl combine crush chickpeas with a fork. Add salmon, hearts of palm, egg, 1 teaspoon lime juice, salt, old bay and flour. Mix until smooth.
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In a small bowl combine the aioli ingredients, lime zest, tablespoon lime juice, cilantro, mayo and 2 tablespoon olive oil. Mix until smooth.
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Form 6-8 round and flat patties out of the mix.
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Heat 1 tablespoon olive oil over medium heat. Once hot and sizzling add patties, making sure not to overcrowd the pan.
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Pan fry for a few minutes per side until browned. Repeat with remaining patties.
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Serve with a dollop of the aioli.
Linda Roisum says
I love hearts of palm, but seem to mostly eat them in salads. I love the idea of them in salmon cakes. Will be trying these. Thank you.
Vicky says
There is so much you can do with hearts of palm! Glad to have inspired you to make this recipe : ))
Sherri @ Watch Learn Eat says
These look amazing!! I can’t wait to try them! And the Aioli sounds so delicious too!
Vicky says
Thanks so much! The aioli is sharp and a refreshing contrast to the hearty salmon cakes : )
Jill says
Amazing. I’ve been wanting some salmon cakes. These look really fun!
Vicky says
Thanks! Super simple to make but so good : ))
Sarah Grace says
wow these look delicious!! Love hearts of palm and salmon, so these sound right up my alley. Thanks for connecting through FB!
Best,
Sarah Grace
Vicky says
If you love hearts of palm and salmon these are definitely made for you : )
Remya @ Forks N Knives says
You have a lovely blog with very clean and excellent pictures Vicky!! Salmon Cakes look amazing, can’t wait to try them.
Vicky says
Thanks so much Remya!
Cristie | Little Big H says
I love salmon cakes so much and I’m really loving your version. I love that they have chickpeas and lime – yum! Can’t wait to try them out…
Vicky says
Thanks! Enjoy : ))
Teresa says
I’d like to try them but can I substitute hearts of palm for something else? it’s not available where I live…
Vicky says
If you want to use jumbo lump crab meat for the ultimate seafood cake that would be delicious I am sure! Or you could try using artichoke hearts instead!
Mark says
I love salmon cakes but I have never made them with heart of palm (another favorite). Nice idea and good photos.
Vicky says
Thanks! It’s definitely a great combo!
Razena | Tantalisemytastebuds.com says
When I read the ingredients I was reminded of my late mother. Sometimes when my father wanted fish cakes but there was no suitable fresh fish available, she would use tinned salmon. Your salmon cakes look amazing! Thanks for sharing this.
Vicky says
So glad to have brought up family memories for you : )) Even with canned salmon these are still delicious!
Helen @ Fuss Free Flavours says
this is a great use of the Hearts of Palm – I am sure that I have had a can in the cupboard for forever!
Vicky says
Then you’ve got to dig it out and make these asap!
Anne Murphy says
Fascinating combination! It sounds delicious.
Vicky says
Thanks Anne!
Christina @ Christina's Cucina says
What a great idea to add chickpeas to the fishcakes! Love this, and they look so good!
Vicky says
The chickpeas really make this a hearty filling meal : )
Brian Jones says
I’ve never cooked with heart of palm before but these Salmon cakes look and sound delicious!
Vicky says
You’ve got to try it It;s so good – I love hearts of palm : ))
Shiho says
Look so delicious! I would love to try the recipe. It will be great lunch. Can you freeze them?
Vicky says
Thanks! Yes I think these would definitely freeze well!
Annie @ Annie's Noms says
These look delicious! Love all the spices 🙂
Vicky says
Thanks!
Laura @ Family Spice says
So, confession time: My family eats heart of palm straight out of the jar. I never thought of cooking with them – I never have the chance to! These salmon cakes look amazing!
Vicky says
Hahaaa yess I totally eat them straight from the jar too! So good that way and so good cooked with other food too : ))
Paige @ Where Latin Meets Lagniappe says
I LOVE heart of palm, and I never would have thought to pair them salmon in a salmon cake! I can totally see how they would give off a lump crab type texture! I can’t wait to try this – BRILLIANT!
Vicky says
Thanks Paige! Yes it’s an odd idea but it really does resemble that lumpy crab mix when mixed in with other ingredients like salmon and chickpeas : ))
Marjory @ Dinner-Mom says
I’m so excited about this recipe! Such a creative idea to include hearts of palm! I always have a can in the pantry!
Vicky says
Thanks! You’ve got to try this if you’ve already got hearts of palm in the pantry : ) Such a great use of it!
Kimberly @ The Daring Gourmet says
My husband adores salmon cakes and these look fabulous! Love the addition of the hearts of palm, they’re so yummy, I haven’t had them in simply ages and almost forgot about them!
Vicky says
They’re so delicious – I’m currently obsessed with hearts of palm! If your husband loves salmon cakes highly recommend adding hearts of palm to the next batch : )
cristina says
Love that Cilantro Lime Aioli for these salmon cakes. Beautiful dish for entertaining too!
Vicky says
Thanks! I love a good home made aioli and this one is light and refreshing : )
Cynthia | What A Girl Eats says
This sounds delicious! I love hearts of palm. You can get them at trader joe’s too. I like how you’ve used the, to give the texture of crab!
Vicky says
Thanks! Hearts of palm are seriously my new favorite ingredient – I’m adding them to everything!
Ginny McMeans says
I love hearts of palm and this was such a good idea!
Vicky says
Thanks so much! They’re the best : )
Vicky & Ruth- May I Have That Recipe says
Wow! These look delicious! I have never thought of putting heart of palm in a salmon burger but its brilliant! Thank you so much for sharing this recipe…i am looking forward to trying it!
Vicky says
Thanks! They’re so good in salmon burgers – you’ve got to try these!
Ashley @ Fit Mitten Kitchen says
Wow this sounds SO great. I actually JUST bought a can of salmon too, so I am totally trying this. Thanks for sharing! PINNED.
Vicky says
Perfect timing then to make this recipe : ) Thanks for sharing!
Martha Angus says
Just made these for dinner and they were amazing!!! The aioli was a fantastic addition as well. Mine were a bit crumbly once cooked though. Any suggestions – an extra egg, cooking lower and slower? Curious as I definitely want to make these again!!
Vicky says
So glad you enjoyed these! The aioli might just be my favorite part! Adding an extra egg could definitely help or a bit of breadcrumbs, flour, etc. Making sure the salmon and hearts of palm are thoroughly drained too. I’ve also found freezing the formed cakes for 10-30 minutes can help them stay together during cooking too.