• Mince the hearts of palm using a knife, your food processor or a potato masher. I used day old potatoes that had been previously cooked and were cold. If you are cooking your potatoes the same day I recommend you leave the skin on so they do not absorb too much moisture. Let the potatoes cool while you make your flax eggs combining to tablespoons of flax meal with 6 tablespoons of water and let site for 10 minutes to turn gelatinous. Once the potatoes are at room temperature roughly chop them in 2 inch pieces.
  
• Once the flax eggs are ready chop the onion and get your spices ready.
  
• Reserve the 2 tablespoons of plant milk in case you need it. Mix all of your ingredients together in a large bowl except the plant milk. The mixture will be a little sticky. If you find the mixture is too grainy add the 2 tablespoons of milk.
  
• Using a 1/4 Cup measuring cup start scooping out the mixture. The fritters should resemble the size of a sand dollar. I recommend that you not make them thicker then 2 inches so that they do not absorb too much oil.
  
• Fry the fritters for 2 to 3 minutes on each side until they turn a golden brown. Put them on top of clean kitchen towel or paper towel so they oil will be absorbed. Serve once you go thru the entire batter. Alternatively, you can make a few and store them in the fridge for 1 week to make them through the week. You can also freeze these for up to 1 month in an air tight container.
  

Optional Dressing

• Mix 1/3 Cup traditional hummus, 3 chipotle peppers in adobo and 1/3 cup of water in a blender and enjoy. If the dressing is too thick add 2 more tablespoons of water.