Fried Bean Cakes, Vegan, Gluten Free, Soy Free, Corn Free

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Fried Bean Cakes

 

1/3 fresh onion, chopped

1 Tbsp olive oil

1 healthy Tbsp minced garlic

 

1 can red (or kidney) beans

1 can pinto beans

1 can purple hull peas (field peas)

1/2 tsp celery salt

1 tsp paprika

1 tsp cumin

1/2 tsp oregano

1/2 tsp corriander

1/2 tsp salt

cracked fresh black pepper

1 tsp lemon juice

dash hot sauce

 

rice flour

more olive oil

 

Yield: 10 bean cakes

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Open cans of beans, and strain well.

 

Sautee' Chopped fresh onion and minced garlic with oil in a regular

sized sautee pan (11 " etc).Stir often until onion cooked. This will

be just enough to keep the onion and garlic from burning without

making the bean cakes too runny. Set aside to cool.

 

When beans well drained,place into food processor and add onion and

garlic. Puree'. You can do a portion at a time, or all at once and

mix frequently. The beans will want to cling to the blade, so make

sure to mix often.

 

Once mixture is blended, form into patties and dust with rice flour

(for Gluten free).

 

Sautee bean cakes in original pan used for onion and garlic, using

enough olive oil to coat the bottom of the pan.Let the bean cakes

cook for a couple of minutes on each side to form a crispy crust.

 

(The bean cakes might stick a little, that is to be expected.)

 

Once cooked, let them a cool a bit.

 

Enjoy.

 

Serving suggestion: on a sandwich with sprouts, tomatoes, and

lettuce.

 

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