Southwestern Bean Cakes

October 13, 2009

Day 2 of Bean Week here! I decided to take a recipe from Mark Bittman for Bean Dish #2, because he knows his legumes.

However, Bittman calls his recipe for bean cakes Bean Croquettes, which made me think of a very unfortunate and nauseating incident I had with Tuna Croquettes in junior high home-ec class. No croquettes for me–cakes suit me just fine.

And, of course, I tinkered around with the recipe. It’s a sickness–I cannot follow a recipe to save my life. So it’s a good thing I don’t bake.

Southwestern Bean Cakes
inspired by Mark Bittman’s Bean Croquettes
serves 2-3

2 cups cooked white beans
1/4 cup salsa
1 jalapeno pepper, seeded and chopped
1/4 cup onion, chopped
1/4 cup cilantro, chopped
1/4 teaspoon ground cumin
1/4 teaspoon salt and pepper
1 egg
about 1/2 to 3/4 cup panko or breadcrumbs
olive oil
Remoulade sauce, for serving

Preheat oven to 200 degrees. Place all ingredients except breadcrumbs and olive oil into a food processor. Pulse until combined but still a bit chunky.

Stir in enough breadcrumbs to bind the mixture but still remain quite sticky–if you add too many crumbs, your end result will be dry. At this point, I covered the mixture with plastic wrap and popped it into the refrigerator for 10 minutes while I wrangled with a feral 4 year old.

Form the mixture into cakes (I made mine about the size of crab cakes).

Heat about 1-2 tablespoons olive oil over medium heat in a non-stick skillet. Add bean cakes and cook until crusty and brown, about 3 minutes; flip and cook 3 more minutes. Remove from heat, put on a baking sheet and place in oven. They will keep in a warm oven for about 30 minutes.

I threw together a quick mixed lettuce salad, topped the bean cakes with a drizzle of Boar’s Head Remoulade Sauce, placed the cold salad on top of the warm cakes and…YUM!!!

The outside was crisp, the inside was creamy and zesty, and the salad provided a nice hit of freshness.

Even hubs had to admit that this was a winner. We love crab cakes in this house, and this is a stellar veggie version.

I sauteed one up this morning, topped it with a poached egg and some salsa, and all I can say is…don’t knock it ’till you try it!

**ps: I am admitting defeat and buying Beano today.

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