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.
INGREDIENTS
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
DIRECTIONS
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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