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WHITE BEAN & HEMP CAKES with Remoulade Sauce

These white bean cakes are simple and delish. They can be served as a main dish with whatever sauce you prefer (I used remoulade) or as a burger or stuffed in a wrap, hot or cold. No rules, just yum.


15 oz can cannellini beans, drained & rinsed

1 lemon, zested

1/2 cup fresh parsley leaves

2 cloves garlic, peeled

2 Tbsp hemp seeds

1 Tbsp flaxseed meal

1/4 cup garbanzo bean flour


1. Add the cannellini beans, lemon zest, parsley leaves, garlic cloves, hemp seeds, flaxseed meal, garbanzo flour, and 1/4 tsp salt to a food processor. Pulse until ingredients are just combined. Divide the mixture and form into 4 cakes.

2. In a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil, cook bean cakes until golden brown and heated through, about 3 to 4 minutes per side. Place on a towel and sprinkle with salt.

Remoulade Sauce

1/3 cup vegan mayonnaise

1 Tbsp ketchup

1 Tbsp capers, chopped

1 Tbsp sweet relish

2 tsp dijon mustard

1/2 lemon, juiced (2 Tbsp)

Salt & pepper to taste

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