Hearts of Palm and Artichoke Cakes

3 tablespoons olive oil

½ medium onion, minced (½ cup)

1 rib celery, minced (¼ cup)

2 teaspoons minced garlic

Hearts of palm from one 14-ounce jar, well drained, patted dry and coarsely chopped (1½ cups)

Marinated artichoke hearts from one 6-ounce jar, well drained, patted dry and coarsely chopped (¾ cup)

2 teaspoons Old Bay Seasoning

1 tablespoon cornstarch

1 teaspoon nori or dulse flakes

¼ cup vegan mayonnaise

¾ cup plain panko bread crumbs

Lemon wedges, for serving

Baby spinach leaves, arugula or another green of your choice, for serving

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Once the oil shimmers, stir in the onion and celery; cook until softened, 5 minutes. Add the garlic and cook for 1 minute. Remove from the heat to cool.

Combine the hearts of palm, artichoke hearts, Old Bay seasoning, cornstarch, nori flakes and mayonnaise in a mixing bowl. Add the cooled onion mixture and ¼ cup of the panko; mix well. Divide into 6 to 8 equal portions, then shape them into soft cakes, about 1 to 2 inches thick.

Place the remaining ½ cup panko in a shallow bowl. Coat the cakes with the bread crumbs, pressing gently as needed to make them stick; refrigerate for 20 minutes or longer.

Wipe out the skillet and set it over medium-high heat. Add the remaining 2 tablespoons of oil; once it shimmers, and working in batches as needed, gently place the cakes in the skillet and cook until golden brown on each side and warmed through, 3 to 4 minutes per side.

Serve hot, with lemon wedges and greens.

Note: Nori (dried seaweed) flakes are available on the international aisle of large grocery stores; you can also finely chop dried nori sheets or crumbles, if those are easier to find.

Makes 6 to 8 cakes

Nutrition | Per cake (based on 8): 120 calories, 2 g protein, 9 g carbohydrates, 8 g fat, 1 g saturated fat, 0 mg cholesterol, 410 mg sodium, 2 g dietary fiber, 0 g sugar

Adapted from "Veganize It!: Easy DIY Recipes for a Plant-Based Kitchen," by Robin Robertson (Houghton Mifflin Harcourt, 2017).