All the world is nuts about
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Cannellini beans, with their deliciously delicate flavor and creamy texture, provide the perfect backdrop for these baked "patties." A touch of lemon, a little nutritional yeast, and a generous measure of black pepper bring out their savory qualities that satisfy so completely.
Cannellini Cakes are delicious as a stand-alone dish but you can highlight the presentation by serving them on a bed of baked and mash butternut squash. If the squash is not sweet, add a touch of sweetening with agave nectar, maple syrup, or evaporated cane juice. Then, top them with tasty tomato sauce. The combination of sweet and savory offers the ideal balance of pleasing flavors.
Yield: 10 to 12 bean cakes
1 15-ounce (425g) can cannellini beans, thoroughly drained and rinsed
1 cup (240 ml) cooked Basmati brown rice
1/2 cup (120 ml) diced onions
1 clove garlic
2 tablespoons nutritional yeast
1 teaspoon lemon juice
3/4 teaspoon salt
1/2 teaspoon pepper
2 teaspoons psyllium husks
2 tablespoons water
- Preheat the oven to 375 degrees (Gas Mark 5) and line a large baking sheet with parchment paper.
- Combine the beans, brown rice, onions, garlic, nutritional yeast, lemon juice, salt, and pepper in the food processor and process until all ingredients are well blended.
- Stir the psyllium husks and water together in a small bowl or cup and allow to stand one minute to thicken. Add the moistened psyllium to the processor and briefly process to incorporate it completely.
- Spoon the cannellini mixture out onto the prepared baking sheet. Form 2-inch (5 cm) patties using the back of the spoon to flatten slightly. Bake for 15 minutes, then turn the cakes with a metal spatula and bake 10 minutes longer. The bean cakes will be crisp on the outside and soft on the inside. Serve with a sauce of your choice.
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