Salt and Pepper Hearts of Palm
Served with a fresh and spicy chilli and chive sauce and steamed rice, this salt and pepper hearts of palm recipe packs a punch but in the best possible way.
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Servings: 2
Calories: 582kcal
Ingredients
Salt and Pepper Hearts of Palm
- 400 grams hearts of palm 1 can
- 4 tablespoons flour or potato starch GF or cornflour
- 1 tablespoon white pepper
- 1 tablespoon sea salt
- 2 tablespoon vegetable oil
Chilli and Chive Sauce
- 2 garlic cloves peeled and finely chopped
- 1 tablespoon ginger finely grated
- 1 red chilli more or less to taste, finely chopped
- 1 shallot spring onion, greens and white finely sliced
- 1 teaspoon maple syrup
- 2 tablespoons soy sauce or tamari
- 2 tablespoons vegetable oil
- pinch sea salt
- 1 ½ cups steamed rice or cauliflower rice cooked, to serve
Instructions
- To make the sauce, mash the salt and the garlic together and then combine all ingredients in a small bowl and whisk together. Set aside.
- Drain the hearts of a palm in a colander and slice the batons in to three, approximately 2.5 cm pieces.
- Combine the flour, salt and pepper on a plate and toss the palm hearts through to coat.
- Heat oil in a fry pan or grill and grill the hearts until light and golden on each side, about 2 minutes each side.
- To serve, put a serving of steamed rice in a bowl and top with the hearts of palm pieces. Serve with a small bowl of the dipping sauce or pour a small amount over the finished dish.
Nutrition
Calories: 582kcal | Carbohydrates: 74g | Protein: 10g | Fat: 29g | Saturated Fat: 23g | Sodium: 4527mg | Potassium: 3764mg | Fiber: 5g | Sugar: 39g | Vitamin A: 350IU | Vitamin C: 51mg | Calcium: 51mg | Iron: 5mg
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