BEAN CAKE with FLAVORS OF THE SEA

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As seen in our December dinner show, this recipe serves very well in place of fresh made crab cakes for anyone who doesn’t eat shellfish and/or is allergic to it.

Ingredients:

  • 1 cup cooked garbanzos, coarsely chopped (lumpy) (canned okay)

  • 1-2 green onions, small chopped both white and green part or 2 full tablespoons
  • 2 piquillo peppers, canned, chopped (if fresh, clean and seeded, then chopped)
  • 1 teaspoon of prepared Flavors of the SEA (purchased
  • 1-2 tablespoons mayonnaise commercial or homemade

Method:

If using canned garbanzo beans, thoroughly rinse with water, pat dry before crushing. Use 1 teaspoon of Bob’s blend called Flavors of the SEA for the bean cakes or if desired, use only 1/8 teaspoon each cumin and cayenne.
Blend ingredients with only enough mayonaise to bind and hold into beans in cakes. Form  bean cakes (about 4 cakes) and refrigerate for about 15 minutes so flavors meld and moisture distributes.
To cook bean cakes: Over medium heat in non-stick pan or preheated cast iron skillet, add a little EVOO and the cakes. Cook about 6 – 8 minutes one side or until one side is nicely browned, then turn and finish heating through in the pan, about 2 more minutes.
Serve with Lemon Garlic Aioli.








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