
New England Lobstah Rolls
with Garlic Fries
This seaside classic has met its match: briny, tender hearts of palm mixed Maine-style with creamy vegan mayo and a squeeze of lemon on a toasted split top bun. Served with a side of garlic fries.
Nutrition (per serving)
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INGREDIENTS
- 1 russet potato, cut into 8 wedges
- 2 garlic cloves, peeled and minced
- 14 oz hearts of palm, drained, rinsed, roughly chopped and patted dry
- 1 tsp bay seasoning
- 1 shallot, peeled and minced
- 1 celery stalk, thinly sliced
- 0.25 oz dill, fronds minced
- 1 lemon, half juiced and half cut into wedges
- 1/4 cup vegan mayo
- 1 tbsp capers
- 2 hot dog buns
- 2 tbsp + 2 tsp vegetable oil (from your kitchen)
- Salt (from your kitchen)
- Pepper (from your kitchen)
Nutrition (per serving)
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INSTRUCTIONS
Preheat oven to 450°F. Add potato, 1 tbsp vegetable oil, and a pinch of salt and pepper to baking sheet and toss. Roast for 20 minutes. Add garlic, toss to coat, and continue to roast until fries are browned and crisp in places, 5 to 10 minutes.
Meanwhile, combine hearts of palm, just 1 tsp bay seasoning, 1 tsp vegetable oil, and a pinch of salt and pepper on second baking sheet and gently toss. Roast until lightly browned, 18 to 20 minutes.
Stir together shallot, celery, dill, lemon juice, mayo, and capers in large bowl. Stir in roasted hearts of palm and season to taste with salt and pepper.
Brush cut sides of each bun with 1 tsp vegetable oil and toast, oil side down, in large nonstick skillet over medium-high heat until golden brown, 1 to 2 minutes. Divide hearts of palm mixture between toasted buns. Serve New England lobstah rolls with garlic fries and lemon wedges. Tuck in!
You can also cook fries in air-fryer in foil-lined basket at 400°F for 18 minutes; add garlic and continue to air-fry for 3 minutes. For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
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