Sunday, March 25, 2012

Fava Bean Cakes with Cucumber Tomato Salad & Dill Tzatziki

These little fava cakes are creamy on the inside and golden brown and crunchy on the outside, perfect for an appetizer or light dinner. If you can't find fava beans, make these with lima beans. I have done both with great success!

Crispy fava bean cakes, cooling cucumber, tomato and radish salad drizzled with dill tzatziki sauce.

Fava Bean Cakes
15 small, 5 large cakes
1-15oz can white beans, drained and rinsed
1/4 cup all-purpose flour
2 tbl extra virgin olive oil
1 tsp dried oregano
1/2 tsp dried dill
1 garlic clove, minced
salt and pepper
1 cup canned fava beans
1 cup panko breadcrumbs
1/3 cup canola oil

Combine the white beans, olive oil, flour, oregano, dill, garlic, 1/2 tsp salt and 1/4 tsp pepper in a food processor. Pulse until chunky. Add the fava beans and pulse a few more times until the fava beans have broken up.
The mixture will be pretty wet. Scoop 1-2 tbl balls directly into the panko and form into a small patty fully coated.
Heat the oil in a saute pan and pan fry the patties on both sides until golden brown. Drain the patties in a paper towel and sprinkle with salt while still hot.

Cucumber Tomato Salad
1 cup medium dice english cucumber
1 roma tomato, seeded, medium dice
1 red bell pepper, medium dice
3 radishes, thinly sliced
3 tbl chopped, fresh parsley

Combine all of the vegetables and sprinkle with salt. Serve with dill tzatziki.

Dill Tzatziki
1/2 cup small dice english cucumber
1/4 cup vegan sour cream
2 tbl vegan cream cheese
2 tbl chopped, fresh chives
1/2 tsp dried dill
1/4 tsp salt
1/8 tsp pepper

Combine all of the ingredients and blend until smooth and creamy. Taste and season with salt and pepper to your liking.

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