peanut breakfast cakes
| Measure | Ingredient |
|---|---|
| 1 | 19 oz can white beans; or 2 cups cooked |
| (such as cannellini) | |
| 1½ cup | Fresh whole wheat bread crumbs |
| (3-4 slices with crusts removed) | |
| ¾ cup | Peanuts; finely chopped |
| ½ large | Onion; finely chopped |
| 1 large | Rib celery; finely chopped |
| 1 large | Egg |
| ½ teaspoon | Liquid smoke flavoring |
| ½ teaspoon | Tabasco sauce; (or more to taste) |
| Salt & pepper to taste | |
| Vegetable oil; (preferably peanut) |
Mash beans in a food processor or by hand until coarse. combine them in a large mixing bowl with all the other ingredients. Heat 1 teaspoon of the oil in a nonstick skillet or griddle over medium-high heat. Drop bean mixture by heaping tablespoonfuls into the skillet, and cook 3 to 4 minutes on each side, until cakes are well-browned. You will probably need to do this in batches, lightly oiling the pan between batches.
By "Karen C. Greenlee" <greenlee@...> on Mar 21, 1999.
NOTES : Carver meant these to stand for breakfast sausage patties and suggested they be served topped with poached eggs and cream gravy. A more '90s presentation would be to stuff them, falafel style, along with mixed baby greens, into a pita pocket.
Recipe by: Veggie Life, March, 1999 (George Washington Carver) Converted by MM_Buster v2.0l.
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