1 C cashews soaked for 24 hours
2 C water (for soaking cashews)
Blend until a creamy batter forms then add in 1 sheet of toasted nori, 1/2 tsp salt, black pepper to taste, 1-2 tsp Korean Chile flakes then blend again.

1C of millet flour
1 C polenta
1 Tbs old bay
Black pepper to taste
1 tsp Korean Chile flakes
Blend in a blender until a fine flour forms.


  1. Get 2 14 oz can of (Whole) hearts of palm cut them into pieces and remove the center. Add them to the batter and prepare the breading
  2. Pour the batter soaked hearts of palm through a colander. Do this over a bowl to catch the excess liquid. Let the liquid drain so they are very lightly coated and not chunky.
  3. Bread them with your hands, place on an oiled baking sheet or silpat mat. Continue until baking sheet is full.
  4. Drizzle olive oil over top and place in the oven at 425 F. Maybe 6-10 minutes. I just watched them to be honest. Serve with cocktail sauce and fresh lemon!