Tuesday, May 20, 2014

Cannellini Beans and Fresh Spinach Cakes

This is another bean cake I devised for daughter Barbara (and her Sean!).  It has become a
Kelly family favorite.

2 cans cannellini beans, drained and rinsed (use 1 can whole, process 2nd can smooth)
4 cups fresh spinach, washed and chopped
1/2 onion, finely diced
1 carrot, grated on box grater
1/2 c. fresh basil, chopped
salt and pepper
1 t. red pepper flakes
1/2 c. salsa (medium)
1/4 red pepper, finely diced
1/4 c. shredded asiago-fontina
1 egg
1/4 - 1/2 cup bread crumbs

Mix well.  Form into patties.  Heat saute pan.  Drizzle bottom of pan with olive oil.  Saute
patties 4 minutes over medium heat. Turn over.  Saute 4 additional minutes.  Should be crusty
and browned.

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