BEAN CAKE with FLAVORS OF THE SEA
As seen in our December dinner show, this recipe serves very well in place of fresh made crab cakes for anyone who doesn’t eat shellfish and/or is allergic to it.
1 cup cooked garbanzos, coarsely chopped (lumpy) (canned okay)
- 1-2 green onions, small chopped both white and green part or 2 full tablespoons
- 2 piquillo peppers, canned, chopped (if fresh, clean and seeded, then chopped)
- 1 teaspoon of prepared Flavors of the SEA (purchased
- 1-2 tablespoons mayonnaise commercial or homemade
If using canned garbanzo beans, thoroughly rinse with water, pat dry before crushing. Use 1 teaspoon of Bob’s blend called Flavors of the SEA for the bean cakes or if desired, use only 1/8 teaspoon each cumin and cayenne.
Blend ingredients with only enough mayonaise to bind and hold into beans in cakes. Form bean cakes (about 4 cakes) and refrigerate for about 15 minutes so flavors meld and moisture distributes.
To cook bean cakes: Over medium heat in non-stick pan or preheated cast iron skillet, add a little EVOO and the cakes. Cook about 6 – 8 minutes one side or until one side is nicely browned, then turn and finish heating through in the pan, about 2 more minutes.
Serve with Lemon Garlic Aioli.