Pan-Fried Bean Cakes

Name: Pan-Fried Bean Cakes
Ingredients: 1 pound ripe tomatoes; 2 cups cooked beans or black-eyed peas; 2 tablespoons chopped mixed herbs, such parsely, basil and oregano; 1 large egg, separated; 1 small onion, minced; 1 garlic clove, minced; 1 teaspoon chili powder; Salt and freshly ground pepper; 3/4 cup fine dry bread crumbs; 3 tablespoons vegetable oil; 1/2 teaspoon fresh lemon juice

11 ingredients

13 steps

Ingredients

1 pound ripe tomatoes
2 cups cooked beans or black-eyed peas
2 tablespoons chopped mixed herbs, such parsely, basil and oregano
1 large egg, separated
1 small onion, minced
1 garlic clove, minced
1 teaspoon chili powder
Salt and freshly ground pepper
3/4 cup fine dry bread crumbs
3 tablespoons vegetable oil
1/2 teaspoon fresh lemon juice

Directions

1

Peel and finely chop the tomatoes and let them drain in a sieve set over a bowl.
2

Meanwhile, in a medium bowl, mash the beans with 1 tablespoon of the herbs, the egg yolk, onion, garlic and chili powder; leave a few beans whole for texture.
3

Season with salt and pepper.
4

In a small bowl, beat the egg white until it holds soft peaks, then fold it into the mashed beans.
5

Using moistened hands, form the mixture into 8 patties, each about 1/2 inch thick.
6

Coat the patties well with the bread crumbs.
7

In a large heavy skillet, heat 1 1/2 tablespoons of the oil.
8

Fry 4 of the patties over moderately high heat until golden brown, about 2 minutes per side.
9

Transfer to a baking sheet and keep warm in a low oven.
10

Wipe out the skillet and repeat with the remaining oil and bean patties.
11

In a small bowl, toss the chopped tomatoes with the remaining herbs and the lemon juice.
12

Season with salt and pepper.
13

Serve the bean cakes topped with the chopped tomatoes.