Pan-Fried Bean Cakes Recipe

Name: Pan-Fried Bean Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound ripe tomatoes; 2 cups cooked beans or black-eyed peas; 2 tablespoons chopped mixed herbs, such parsely, basil and oregano; 1 large egg, separated; 1 small onion, minced; 1 garlic clove, minced; 1 teaspoon chili powder; Salt and freshly ground pepper; 3/4 cup fine dry bread crumbs; 3 tablespoons vegetable oil; 1/2 teaspoon fresh lemon juice

Servings: persons

1 pound ripe tomatoes
2 cups cooked beans or black-eyed peas
2 tablespoons chopped mixed herbs, such parsely, basil and oregano
1 large egg, separated
1 small onion, minced
1 garlic clove, minced
1 teaspoon chili powder
Salt and freshly ground pepper
3/4 cup fine dry bread crumbs
3 tablespoons vegetable oil
1/2 teaspoon fresh lemon juice

1
Peel and finely chop the tomatoes and let them drain in a sieve set over a bowl.
2
Meanwhile, in a medium bowl, mash the beans with 1 tablespoon of the herbs, the egg yolk, onion, garlic and chili powder; leave a few beans whole for texture.
3
Season with salt and pepper.
4
In a small bowl, beat the egg white until it holds soft peaks, then fold it into the mashed beans.
5
Using moistened hands, form the mixture into 8 patties, each about 1/2 inch thick.
6
Coat the patties well with the bread crumbs.
7
In a large heavy skillet, heat 1 1/2 tablespoons of the oil.
8
Fry 4 of the patties over moderately high heat until golden brown, about 2 minutes per side.
9
Transfer to a baking sheet and keep warm in a low oven.
10
Wipe out the skillet and repeat with the remaining oil and bean patties.
11
In a small bowl, toss the chopped tomatoes with the remaining herbs and the lemon juice.
12
Season with salt and pepper.
13
Serve the bean cakes topped with the chopped tomatoes.

371

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound ripe tomatoes, 2 cups cooked beans or black-eyed peas, 2 tablespoons chopped mixed herbs, such parsely, basil and oregano, 1 large egg, separated, and more.

Yes, Pan-Fried Bean Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pan-Fried Bean Cakes

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