In a large mixing bowl, combine all ingredients for hearts of palm cakes, mixing well.
In a shallow dish, mix together all ingredients for crust.
Divide hearts of palm cake mix into eighths, form into patties. Patties will be loose.
Place in crust mix and pat on both sides. Transfer to a large baking sheet. Repeat with all.
Freeze cakes for 20-30 minutes.
Heat olive oil in a frying pan over medium-high heat.
Working in two batches, fry cakes in olive oil for 3-4 minutes on each side, or until lightly browned.
Remove to a paper towel lined plate to drain.
Serve immediately with garlic aioli, lemon wedges, and fresh bean sprouts.