CRISPY BEAN CAKES WITH HARISSA, LEMON AND HERBS
This recipe embraces any beans you've got in your pantry. Canned beans are easiest, but fresh shelled beans can be ready to go with a quick blanching, and dried beans can be used, too, if they've been soaked and cooked in advance. Toss the well-drained beans with harissa (or any red chile paste), scallions, herbs, lemon zest, cornstarch and a lightly whipped egg white. (The egg white and cornstarch give these bean cakes their crispness.) Shape them into patties for frying, and slice some lemon wedges for serving. Eat the patties as a vegetarian main dish, a side to roast chicken or fish, or as a snack with a dash of harissa.
Provided by Yewande Komolafe
Categories dinner, lunch, weekday, beans, vegetables, appetizer, main course, side dish
Time 45m
Yield 4 servings (10 bean cakes)
Number Of Ingredients 14
Steps:
- Place the drained beans in a large bowl and crush using a fork or your fingers until coarsely mashed. Add the cilantro, dill, scallions, cornstarch, harissa, coriander, cumin, salt and pepper. Add the lemon zest and stir to incorporate. Alternatively, you can incorporate ingredients using a food processor and pulse to combine.
- In a small bowl, whisk the egg white until foamy and fold it into the bean mixture. Cover the mixture and refrigerate to chill slightly, at least 15 minutes, before shaping and frying.
- Heat 3 tablespoons oil in a medium (10-inch) nonstick skillet or a well-seasoned cast-iron skillet over medium-high. Working in batches, use a 1/4-cup measure to scoop portions of the bean mixture into the oil. Using the flat surface of the cup, press each scooped portion to tightly pack and shape it into a 1/4-inch-thick patty. Cook until the bottom is golden brown, about 3 minutes. Turn using a wide spatula, and brown the other side, about 2 minutes.
- Remove cooked cakes from oil and drain on a plate lined with paper towels or a cooling rack on a baking sheet. Repeat until all the bean mixture is used, adding the remaining oil and removing any loose bits from the skillet as necessary. Return the bowl to the refrigerator in between batches to keep the mixture chilled.
- Serve lemon wedges alongside the crispy cakes for squeezing. Garnish with dollops of labneh, if using, additional fresh herbs and harissa for dipping.
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Robert House
[email protected]Do you have any suggestions for other dipping sauces that I could serve with these bean cakes?
Gul Swati
[email protected]Can I freeze these bean cakes?
Rimi Royal
[email protected]How long can I store these bean cakes in the refrigerator?
skylose
[email protected]I'm allergic to chickpeas. Can I use another type of bean in these cakes?
Amar mahdi
[email protected]I'm not a big fan of beans, but these bean cakes look so good that I'm willing to give them a try.
Imran Mano
[email protected]These bean cakes sound like a great way to use up leftover beans. I'll have to try them next time I have some on hand.
Erica Tucker
[email protected]I'm definitely going to make these bean cakes for my next party. They look so delicious!
Sohel Ahmed sohel
[email protected]These bean cakes look amazing! I can't wait to try them.
Wanid Khan
[email protected]Overall, I thought these bean cakes were just okay. They were easy to make, but they didn't have a lot of flavor.
Ackerman Player
[email protected]These bean cakes were a bit too spicy for me. I think I would use less harissa next time.
Prince Arman
[email protected]I had some trouble getting the bean cakes to hold together. I think I might have added too much liquid.
Asmi Asmi
[email protected]These bean cakes were a bit bland for my taste. I think I would add more spices next time.
Steve Chukwu
[email protected]I've made these bean cakes several times now and they're always a hit with my family and friends. They're so easy to make and they're always delicious.
Tebello Ndaba
[email protected]These crispy bean cakes are so good! I love the combination of flavors and textures. They're perfect for a quick and easy weeknight meal.
Abby Doodle
[email protected]I made these bean cakes for lunch today and they were delicious! I used canned black beans and they worked great. The cakes were easy to make and they held together well. I served them with a side of roasted vegetables and they were a perfect meal.
Cubwa Caroline
[email protected]These crispy bean cakes were a hit at my dinner party! The flavors of the harissa, lemon, and herbs were perfectly balanced, and the cakes were crispy on the outside and tender on the inside. I will definitely be making these again!