These bad boys came to me in a fit of inspiration. I’m not really sure why I thought to make them, but I did. And they were the perfect accompaniment to the Brown Rice Pilaf.
I based the idea on crab cakes. I have always liked the texture and idea behind them, just not the actual crab. And thought that this seemed the way to make them.
The only hitch: What kind of sauce would you serve them with? We discussed a tahini-based sauce. And a a balsamic-based variety. But maybe you have other ideas. Thoughts? Links?
The great thing about these bean cakes is their versatility. Any bean will do. We’ve tried black beans and white beans. Both were equally delicious. I’m also confident that black eyed peas, chick peas, and any other variety you have on hand would be fabulous as well.
These are The Hubster’s new favorite meal. And has asked that they always be on hand so that he can heat them up for a snack. Or lunch. Or both.
10 minPrep Time
10 minCook Time
20 minTotal Time
- 1 (15-oz) can beans (black, white, garbanzo, kidney, etc)
- 1-2 tbs water
- 1/2 cup onion, diced
- 1 clove garlic, minced
- 1/2 cup whole wheat bread crumbs
- 1 tbs whole wheat flour
- 1 tbs balsamic vinegar
- salt and pepper to taste
- 1-2 tbs oil
- Puree beans and water in blender until smooth. Start with 1 tbs water and then add another if bean puree isn't smooth enough.
- Move puree to bowl.
- Puree onions. Add to beans in bowl.
- Stir in garlic, bread crumbs, flour, and balsamic vinegar.
- Form into small patties.
- Heat oil in skillet over medium heat. Add bean cakes and cook 3-4 minutes on each side, or until browned.
- Serve hot!
Nightshade free, dairy free, corn free, soy free, and egg free.