I’ve just enjoyed my first “real” vegetarian meal, and although I was almost too stressed out to enjoy it (due to work!), it was super good and can be completely modified to your liking!
Bean Griddle Cakes
Full List of Ingredients
1.5c canned cannellini beans
Scant cup organic heavy whipping cream, plus 2T skim milk
Scant cup whole-wheat flour
Table salt and fresh ground pepper
PAM Organic Canola Oil Spray
Toppings of your choice (see below)
Heat the oven to 250 degrees.
Spray a large skillet with PAM, and heat over medium-high heat. Mash the beans with a potato masher; stir in cream, milk, egg, oil and flour. Season it with salt and pepper. The mixture should look just like pancake batter (maybe a little lumpier), so add more milk if you need to thin it out or more flour if it’s too runny.
When the pan is just about smoking hot, drop in the batter in healthy quarter-cup measurements; you can probably cook about three at a time in one skillet. Flip the batter just like you would pancakes — when you start to see a few bubbles rise to the surface. Each cake should cook for about 5 minutes total; keep them warm in a 250-degree oven while you cook the rest of the batter in batches. Makes about 9 cakes; serves 3-4 people.
Here comes the fun part! Are you a pesto fan, perhaps? Have a jar of salsa you’re dying to get rid of now that you’ve given up chips? Break out whatever it is your pretty little heart desires, and dab a little bit on top. My wife even made hers into a sandwich! (Looked a little heavy to me, but whatever floats your boat!) If I’d had it in the house, my vision was to plop a few cakes on some mixed organic spring greens and crumble over top an ounce of goat cheese — with or without a delicious, light balsamic vinaigrette.
Enjoy — I know I did.