Drain the hearts of palm. Using a fork, shred the pieces until they resemble crab meat.

Mix in the Old Bay, mayonnaise, almond flour, beaten egg, and parsley to combine.

In a skillet heat the butter over medium heat and sauté the diced onion until translucent then gently fold into the hearts of palm mixture.

Place the almond meal and Parmesan cheese in a shallow dish. Mix together. Separate the mixture into six equal balls roll. Press into the mixture so that each ball is flattened into a patting and covered with the coating.

Place each patty on a baking sheet, top with any remaining coating.

Preheat a skillet over medium-high heat. Add the avocado oil. Fry patties in batches without overcrowding the pan, turning carefully to brown each side. Serve hot.