I modified Mark Bittman’s white bean cake recipe to reduce fat, salt, and cholesterol. As a main over a salad, alongside some veggies, or as a bean burger, these bean cakes are very easily adapted using different beans or different herbs. For example, red bean cakes, using cilantro and cumin for the herbs, topped with a little chipotle salsa would be an excellent variation on this recipe.
WHITE BEAN CAKES
- 2, 15oz cans white beans, drained and rinsed
- 3 egg whites, beaten slightly
- 1/2 red onion, minced
- 3 garlic cloves, minced
- 1 tablespoon herbs (such as rosemary, sage, or thyme), minced
- 1/3 cup flour
- 1/2 teaspoon baking powder
- olive oil
- salt and pepper
1. Preheat the oven to 375. Heat a skillet over medium heat with a little olive oil. Add the onion and garlic and sweat 3-4 minutes. Then, add the herbs, cook for 30 seconds, and remove the pan from the heat to cool.
2. In a large bowl, add the beans and mash slightly with a fork, leaving about half the beans intact. Add the egg whites and incorporate them with the beans.
3. Mix in the flour, baking powder, onion-herb mixture, and season with salt and pepper to taste. Grease a baking sheet with olive oil. Using a 1/4 cup measure, form about 6 cakes. They will be sticky so you may need to flour your hands.
4. Bake for 30 minutes, until golden brown, flipping halfway through to get each side crisp and golden. Serve with a squeeze of lemon, some hot sauce, or whatever you like.