Bean

B+G CAKES

by:
January 27, 2014
Author Notes

Pan fried goodness! Use any beans and greens you have on hand. Easy to double, make ahead, freeze and personalize. Serve as appetizer, salad topper, sandwich or entrée. Pairs well with fresh bright flavors (tomato, cucumber, pickles, vinegar, mint, cilantro, sweet or spicy peppers, citrus, stone fruit).
Adapted from REAL SIMPLE Swiss Chard and Chickpea Fritters With Yogurt. I paired down ingredients and adjusted greens to beans ratio to make a creamier texture. —sarah wen

  • Makes approx 24 2-inch cakes
Ingredients
  • 5 ounces (or 4 cups) washed chopped dark leafy greens
  • 15.5 ounces can organic beans, drained and rinsed
  • 1 medium lemon juiced + enough water to make 1/4 cup liquid
  • 2 cloves garlic finely minced or pressed
  • 1/4 cup flour (I use a gluten-free mix)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cracked black pepper
  • vegetable oil for frying
In This Recipe
Directions
  1. Place everything in a food processor and pulse until combined, remove blade, taste for seasoning
  2. Form mixture into 2-inch round patties
  3. Swirl oil to coat large frying pan, heat to medium high, cook patties in batches (careful not to crowd the pan) until crisp brown and cooked through, approx. 2-3 minutes per side
  4. remove patties to drain on cooling rack or towel and serve (with pickles or dip, over chopped greens, wrapped or on a bun)
  5. TRY kale+white bean collard+black eyed peas spinach+black bean chard+chickpeas

See Reviews

See what other Food52ers are saying.

Review