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. . . VEGETARIAN


Great Northern Bean Cakes

VG, GF*, SF

Yield: 8 patties

2 cans (14oz) great northern beans, drained
1/2 cup red onion, finely chopped
1/4 cup dill, fresh, chopped
Eden - Great Northern Beans1 egg white
1/2 cup bread crumbs
2 cloves garlic, minced
1 tsp cumin, ground
1/2 tsp allspice, ground
Pinch, cayenne pepper
1/4 tsp each, salt, black pepper
2 tbs olive oil

Directions

Place beans in a large bowl and mash. Stir in onion, dill, egg white, 2 tablespoons bread crumbs, garlic, cumin, allspice, cayenne, salt and pepper. Place remaining bread crumbs in a shallow pan. Measure out 1/4 cup of bean mixture, pat into a thick patty cake and coat both sides with bread crumbs. Repeat until all cakes are formed. Let rest for 10 minutes.

Place oil in a skillet over medium low heat. Cook four minutes per side. Turn cakes over only once. Be careful turning as the cakes as they are delicate. Serve with favourite burger toppings or a dollop of pesto.

From the kitchen of: Dorothy Wilson

"These taste best if they are made a day ahead of time and then reheated. The flavours blend better together and the delicate burgers will hold together better. To reheat simply place in a toaster oven for 10 minutes at 300 F"

Source: New Vegetarian Basics by Nettie Cronish

Webmaster's Note

* This recipe can be made wheat-free or gluten-free if appropriate bread crumbs are used.

Recipe published: Winter, 2008

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