Peanut breakfast cakes

Yield: 1 servings

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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