Thai Beancakes - Recipe and a solution - Donna

[Guest guest]

I cooked the remaining 2 beancakes today and they held together

fine, so I think the original recipe needs to state that they

should be refrigerated for a couple of hours before cooking. Could

you amend that for me please, Donna? And thanks for reposting PTs

bean and veggie burger, which I shall try next.

Ah, so many recipes, so little time to cook them all.

Christie

 

, " christie_0131 "

<christie0131 wrote:

>

> I made these beancakes today and they were scrumptious but started

> to fall to pieces when I fried them and I ended up retrieving them

> from the frying pan and having to finish them off by baking them

in

> the oven. I like the recipe because it doesn't use egg, but

perhaps

> it would have held together better with egg substitute. Any

> suggestions would be welcome as I would really like to cook this

> again. They were quite spicy and I ended up serving mine with some

> Greek yoghurt along with the dipping sauce.

> Christie

>

> Thai Beancakes with Sweet Red Pepper Sauce

>

> 1 425g/15 oz can of cannellini beans

> 1 large spring onion, finely chopped

> 1 small handful of roughly chopped cilantro

> 2 tsp red Thai paste

> 1 dried lime leaf, crumbled

> 1 Tbsp gram flour

> 1-2 Tbsp olive oil

> Lime wedges to serve

>

> Sauce

> 1 red bell pepper

> pinch of dried chilli flakes

> 1 Tbsp apple juice concentrate

> 1 tsp cider vinegar

>

> For the sauce: remove the shiny skin of the pepper with a potato

> peeler. Halve and deseed pepper and chop it very finely. Put in a

> saucepan with remaining sauce ingredients and simmer gently for

> about 15 minutes. This did not make much of a sauce to me so I put

> it in a measuring jug and buzzed it with my stick blender which

gave

> a more satisfactory result and the flavour was absolutely yummy.

>

> Rinse, drain and pat dry the cannellini beans. Put them in a food

> processor with onion, coriander leaves, lime leaf and red Thai

paste

> and buzz until it forms a chunky mixture that sticks together.

Form

> into 4 flat patties and coat with gram flour. Warm olive oil in a

> skillet and cook beancakes on both sides until golden. (I fried

mine

> briefly on each side and then baked at gas mark 5/375F/190C for

> about 10 minutes. Serve with red pepper sauce and lime wedges and

> plain yoghurt with finely chopped cilantro (optional).

> Serves 2

>

> Taken from Fast, Fresh and Fabulous by Rose Elliot. This is a

great

> book and all of the recipes I have tried from it tasted fabulous.

>