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Asian bean cakes
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Prep Time:
15 minutes
15 minutes
Cook Time:
10 minutes
10 minutes
Total Time:
25 minutes
25 minutes
Deliciously versatile golden Asian cakes made with cannellini beans, served with sweet chilli sauce.
Ingredients:
- 2 x 400g cans cannellini beans, drained, rinsed
- 21.00 gm Thai red curry paste
- 2 makrut lime leaves (see note), shredded
- 125.00 ml coriander leaves
- 4 spring onions, sliced
- Plain flour, for dusting
- 60ml olive oil
- 100g Asian mixed salad leaves (see note)
- Sweet chilli sauce, to serve
Instructions:
- Combine beans, curry paste, lime leaves, coriander, and spring onions in a food processor. Pulse until mixture combines. Season with salt and pepper, then shape into 5cm cakes.
- Coat bean cakes in a delicate layer of flour. Heat oil in a non-stick frying pan on high heat, then fry cakes for 2 minutes per side until golden brown.
- Plate the bean cakes on a bed of fresh salad greens and generously drizzle with sweet chili sauce.
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