In a large bowl, combine the vegan mayonnaise, ketchup, dijon mustard, fresh dill, parsley, green onion, white vinegar, and minced capers.

Add the drained hearts of palm, minced shallot, diced red bell pepper, chopped green onion, minced garlic, and Old Bay seasoning to the bowl. Stir gently but thoroughly to combine the ingredients.

Gradually add in the all-purpose flour and vegan egg replacer (if you’re using it) to the mixture. Mix until the mixture holds together; it should feel slightly sticky but manageable.

With your hands, form the mixture into about four cakes, keeping them uniform in size for even cooking.

Roll each cake in panko breadcrumbs, ensuring they are fully coated.

In a frying pan, heat the canola oil over medium heat until hot.

Carefully place the cakes in the hot oil, frying for about 4-5 minutes on each side until golden brown and crispy.

Once fried, remove the cakes from the pan and drain them on paper towels. Sprinkle with fresh chives before serving.