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Salmon Cakes with Hearts of Palm {GF, DF}

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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. 

Canned salmon cakes with hearts of palm and chickpeas

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.

Canned salmon cakes with hearts of palm and chickpeas served with chopped cilantro

 

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.

Overhead shot of canned salmon cakes

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.

Canned salmon cakes topped with aioli

 

4.34 from 6 votes
canned salmon cakes recipe
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Canned Salmon Cakes with Hearts of Palm
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

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

Course: Appetizer, Dinner, Lunch
Cuisine: American, dairy-free, gluten free, Healthy
Servings: 2
Calories: 908 kcal
Author: Vicky Berman
Ingredients
  • 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
Instructions
  1. 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.
  2. In a small bowl combine the aioli ingredients, lime zest, tablespoon lime juice, cilantro, mayo and 2 tablespoon olive oil. Mix until smooth.
  3. Form 6-8 round and flat patties out of the mix.
  4. Heat 1 tablespoon olive oil over medium heat. Once hot and sizzling add patties, making sure not to overcrowd the pan.
  5. Pan fry for a few minutes per side until browned. Repeat with remaining patties.
  6. Serve with a dollop of the aioli.
Nutrition Facts
Canned Salmon Cakes with Hearts of Palm
Amount Per Serving
Calories 908 Calories from Fat 369
% Daily Value*
Fat 41g63%
Saturated Fat 6g38%
Cholesterol 170mg57%
Sodium 1699mg74%
Potassium 4729mg135%
Carbohydrates 96g32%
Fiber 12g50%
Sugar 44g49%
Protein 41g82%
Vitamin A 340IU7%
Vitamin C 31.9mg39%
Calcium 395mg40%
Iron 8.3mg46%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Comments

    • 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!

      Reply

    • 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 : ))

      Reply

    • 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 : ))

      Reply

    • 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!

      Reply

    • 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 : )

      Reply

  25. 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!!

    Reply

    • 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.

      Reply

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Hi, I’m Vicky!

VICKY

About Avocado Pesto

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