Thai Beancakes - Recipe and a solution - Christie

[Guest guest]

All done, I placed a note at the bottom of the recipe.

I know some brands of tofu aren't as firm as others

and this is a good idea, I do that with roll cookies

too when I bake.

Donna

--- christie_0131 <christie0131 wrote:

 

> 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.

> >

>

>

>

>

>

>