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Parve
Easy
6 Servings
Allergens 
40 Minutes
Diets
Makes 6 fritters
1 package Heaven & Earth Hearts of Palm Rice, squeezed (see step 1)
1/2 small onion, minced or grated
1 egg
1/3 cup Gefen Almond Flour
1 tablespoon fresh parsley, washed and chopped
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon salt
dash of pepper
oil for pan-frying
1/2 cup Haddar Tahini
1 teaspoon Gefen Maple Syrup
1–2 teaspoons sriracha
3–4 tablespoons warm water to thin
splash Tuscanini Red Wine Vinegar
Dry out the hearts of palm rice. Spread the hearts of palm rice on a clean kitchen towel or a few layers of paper towels. Press to remove excess moisture — this is key for crispiness.
In a bowl, combine hearts of palm rice, minced onion, eggs, almond flour, parsley, garlic powder, smoked paprika, salt, pepper. Mix well. The mixture should hold together when pressed; if too loose, add a bit more almond flour.
Scoop about 1/4 cup of the mixture and gently flatten into patties.
Heat a thin layer of oil in a skillet. Cook patties three to four minutes per side until deeply golden brown and crisp. Transfer to paper towels to absorb excess oil.
Whisk tahini, maple, sriracha, warm water, and red wine vinegar until smooth and pourable.
Drizzle the cakes generously with spicy maple tahini. Top with fresh herbs or pickles onions.
Sponsored by Heaven and Earth
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