Based on the success of my Spaghetti Squash Pancakes I decided to follow up with a bean cake that would use up some leftovers, and use some of my favourite flavors. You could make this mix and keep it in the fridge then fry as needed, freeze the mix, or freeze the cakes after they are cooked if you aren’t going to be eating them all at once!
Asian Bean Cakes
1/4 cup fish sauce
2 tablespoons soy sauce
2 heaping tablespoons ground flax seed
Sesame oil blend for frying pan
2 carrots cut into chunks
2 onions cut into chunks
6 cloves garlic roughly chopped
1 inch chunk ginger, cut into thick slices
2 cups cooked white beans or 1 large can white beans
1 tsp sambal oelek (chili garlic paste) to taste
1/2 cup flour
1/2 teaspoon baking powder
1/2 teaspoon ground coriander
Mix the fish and soy sauce with the flax meal in a large mixing bowl.
Meanwhile, heat the sesame oil over medium high heat and saute carrots, garlic, onion and ginger until browned. Splash a bit of water in the pan and scrape up any brown bits. Let this mixture cool and then process it in a small food processor until finely minced. If you are pressed for time, you could skip the saute step and just process the raw vegetables.
With a potato masher or insturment you prefer, mash the beans into this mixture and then season with sambal oelek and ground coriander. Sprinkle the flour and baking powder over top and mix in.
Drop 1/4 cup measures or heaping spoonfuls into frying pan (with sesame oil) at medium high heat. Flatten the blops until they are cake shaped.
Result: These were quite good, and I’m sure will be even better when fried by my taste-tester and fry cook, not me! I served them with leftover brown rice which I stir-fried with cauliflower, peas, carrots, and garlic.