Throughout the process of becoming a vegetarian, my mum and I came up with some new ideas for dinner, one of which was bean cakes. I absolutely love them, they are my favourite food and look forward to having them!
Makes 9 bean cakes (3 servings)
200g potatoes (or ready made mash)
1 tin of butter beans
Flour to rub the bean cakes in
Breadcrumbs (enough to cover all 9)
- Cook the peas and grate some cheese (we estimated and then altered it each time until we got the perfect amount, it doesn’t really matter how much)
- Boil the potatoes and then mash them
- While the potatoes are boiling, get out the butter beans (drain them if in water!) and mash them using a fork. Be careful to not mash them completely, you want to be able to tell what it is when you eat them.
- Add the peas and grated cheese to the butter beans and mix together
- Add the mashed potato until it’s all mixed in equally (ish!)
- On a plate, pour out enough flour to cover all the bean cakes
- Divide the mixture into nine equal cakes. My mum’s tip is to divide it into three and then each pile into three again to equal nine bean cakes
- Once you’ve divided them, roll into a ball and cover each in flour
- Then, whisk an egg in a bowl and pour the breadcrumbs onto a plate.
- Take the bean cakes and roll them in egg and then in the breadcrumbs. It’s best to try and do this as quickly as possible so that they don’t crumble and so that there’s not lots of egg on the breadcrumb plate.
- Once all of them are done, put some oil in the bottom of the pan and then add all of the bean cakes (if you have a big enough pan)
- Fry them for 10 minutes, turning them over halfway through