Asian Bean Cakes

[Guest guest]

Asian Bean Cakes

 

 

two 400 g (14 oz) cans cannellini beans, drained, rinsed

3 tsp Thai red curry paste

2 kaffir lime leaves, shredded

1/2 cup coriander (cilantro) leaves

4 green onions, sliced

salt and pepper, to taste

GF flour, for dusting

1/4 cup olive oil

 

Asian mixed salad leaves, to derve

sweet chilli sauce, to serve

 

 

1. Place beans in a food processor with the curry paste, shredded lime

leaves, coriander (cilantro) leaves and spring onions and process just

until the mixture comes together.

 

2. Season with salt and pepper.

 

3. Form the mixture into 5 cm (2 " ) cakes.

 

4. Dust each bean cake lightly in flour.

 

5. Heat the oil in a non-stick frypan over very high heat and cook the

cakes for 2 minutes on each side until golden.

 

6. Serve the bean cakes on salad leaves drizzled with sweet chilli sauce.

 

 

Serves 4.