Red Bean and Rice Cakes with Spicy Remoulade Sauce

1. 1

   Spicy Remoulade Sauce: Combine all ingredients.

2. 2

   Refrigerate until ready to use.

3. 3

   Sherry Dijon Vinaigrette: Whisk all ingredients until well blended.

4. 4

   Refrigerate until ready to use.

5. 5

   Red Bean and Rice Cakes: Cook red beans and rice in separate pans as directed on packages; cool completely.

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   Set aside.

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   Meanwhile, heat oil in saute pan.

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   Cook sausage until lightly browned.

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   Add onions, peppers and garlic; cook 3 to 4 min.

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    or until vegetables are crisp-tender.

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    Stir in pimientos and seasonings.

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    Cool completely.

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    Pulse 3 cups of the cooked beans (or 1-1/2 cups of the cooked beans for trial recipe) in food processor until coarsely chopped.

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    Transfer to large bowl.

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    Add rice, remaining whole beans, sausage mixture and mayonnaise; stir until blended.

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    Shape into 32 cakes (or into 16 cakes for trial recipe) using #24 scoop to portion out each cake.

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    Dip cakes in egg whites then in bread crumbs, turning to evenly coat both sides of each.

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    Place in full-sheet pans.

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    Refrigerate 1 hour.

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    Fry in deep-fat fryer at 350 degrees F for 3 to 4 min.

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    or until golden brown.

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    For each serving: Place 2 endive leaves, at an angle to each other, on one side of serving plate.

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    Top with 1 cup greens tossed with 1-1/2 tsp.

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    of the Sherry Dijon Vinaigrette.

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    Arrange 4 tomato halves around salad.

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    Spoon 2 Tbsp.

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    of the Spicy Remoulade Sauce onto plate; top with 1 Red Bean and Rice Cake.

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    Sprinkle cake with 1/4 tsp.

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    chives.

* Per serving · 4 servings · Values may vary.