Yield: 1 servings
|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|
|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.