Ingredients for Asian Bean Cakes
- 1 (15-ounce) can drained and rinsed cannellini beans
- 2 tablespoons green curry paste
- 1/4 cup shredded kaffir lime leaves
- 1/2 cup chopped coriander leaves (cilantro)
- 1/4 cup thinly sliced green onions
- Salt and pepper to taste
- 1/4 cup plain (all-purpose) flour
- 2 tablespoons vegetable oil
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How to Make Asian Bean Cakes
- Combine 1 (15-ounce) can of drained and rinsed beans, 2 tablespoons of green curry paste, 1/4 cup of shredded kaffir lime leaves, 1/2 cup of chopped cilantro, and 1/4 cup of thinly sliced green onions in a food processor. Pulse until the mixture just comes together, being careful not to over-process.
- Season the bean mixture generously with salt and pepper to taste. Form the mixture into 6 patties, approximately 5cm in diameter.
- Lightly dust each bean cake in 1/4 cup of all-purpose flour, shaking off any excess.
- Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Carefully place the bean cakes in the hot skillet and cook for 2-3 minutes per side, or until golden brown and crispy. Adjust heat as needed to prevent burning.
- Serve the crispy bean cakes immediately with your favorite Asian salad and a generous drizzle of sweet chili sauce. Garnish with extra cilantro, if desired.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
4g
Fat
9g
Carbs
18g
