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Tuesday, January 20, 2009

White Bean Cakes & Mixed Greens

Happy Inauguration Day! I should have made a tomato, cream, blue tortilla chip pie for dinner (eweew gross) or another Red, White & Blue dish but what tastes good that is Red, White & Blue? (okay besides that typical berry Flag Cake that is on the cover of Family Circle magazine every July).

Anyway, tonight's dinner was a pure Two Blue Lemons success...I got home, was starving, didn't see anything good to eat, yet was able to make something healthy and delicious in no time. I wasn't sure how these white bean cakes were going to turn out (bland? too wet?) but they really rocked the house down and I'll definitely make them again!

White Bean Cakes:
1 slice wheat bread (or handful of bread crumbs)
2 garlic cloves
1 roasted red pepper (I used a jarred pepper but you can obviously make your own!)
1 can white beans (cannellini beans)
1/4 teaspoon red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon cumin
salt & pepper
1 egg
3 tablespoons whole wheat flour
olive oil
fresh lemon slices

In a food processor, wizz up the slice of bread into breadcrumbs and put into a big bowl. Next, wizz up the garlic then add the roasted red pepper and pulse together a few times. Add the beans and everything from the red pepper flakes to salt & pepper. Pulse a few times until everything is combined but not mush.

Dump mixture into the big bowl with the breadcrumbs. Add the egg and mix. Add the flour (up to 3 tablespoons) depending on how moist the mixture is (you don't want it to fall apart in the pan).

Heat a saute pan on medium/high and coat the bottom with olive oil. Let the oil get hot. Shape 4 cakes with your hands and add to the pan. Cook each side until brown and crispy, about 4 minutes. Before you eat, make sure to squirt each cake with a fresh lemon slice - it really makes a difference!

I served this with simple mixed greens with the vinaigrette I use pretty much all the time. I typically use a tablespoon of honey mustard but our jar was pretty much empty so I got to do one of my favorite things -- make the vinaigrette right in the old jar...just pour all the ingridents in and SHAKE! You get all the yummy bits!

Honey Mustard Vinaigrette:
Old jar of mustard
2 tablespoons olive oil
1 tablespoon balsamic vinegar
salt & pepper

1 comment:

  1. These bean cakes are the BOMB! I made them for dinner the other night, I only made one slight change, using green olives (because I love...) instead of roasted red peppers. They were so good! Woohooo blue lemons!


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