Hearts of Palm Cakes with Pineapple Salsa
8 appetizer-sized cakes and 1 cup salsa
- 1 cup fresh pineapple, finely diced
- 2 tablespoons scallion, minced
- 1 tablespoon Domino® Light Brown Sugar
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 cup cilantro, trimmed and chopped
- pinch jalapeño powder
- 1 (14 oz.) can hearts of palm
- 1 large egg
- 2 tablespoons mayonnaise
- pinch red pepper
- pinch white pepper
- pinch black pepper
- 1/4 teaspoon Dijon mustard
- 1/2 teaspoon lemon juice, freshly squeezed
- 1/4 teaspoon Worcestershire sauce
- 1/2 cup Cuban cracker crumbs
- vegetable oil, as needed
Mix all salsa ingredients together in a bowl. Cover and chill until ready to serve.
Drain hearts of palm. Shred, then roughly chop, each piece.
In a medium mixing bowl, beat egg with whisk. Whisk in mayonnaise, peppers, Dijon mustard, lemon juice and Worcestershire sauce.
Fold in cracker crumbs and hearts of palm.
Heat just enough oil in frying pan to coat the bottom of the pan over medium heat.
Use a small scoop to form 8 rounded cakes. Add cakes to hot oil and press down on them lightly. Cakes should be more rounded than flat.
Cook cakes about 3 to 4 minutes per side or until golden brown and centers reach 160°F for food safety.
Serve each cake with 2 tablespoons salsa.
Cakes can be browned in frying pan then finished in a 325°F oven if desired.
To make Cuban cracker crumbs, pulse Cuban crackers in food processor until smooth