White Bean and Scallion (Pan)cakes
These bean and scallion cakes were a bit of an experiment with leftovers in the pantry. Add or change the seasoning and serve with your favorite dipping sauce to create your own flavors. This recipe calls for whole wheat flour. If replacing with all-purpose flour, remember that whole wheat flour calls for more moisture you would normally use. The dough will be wet and the cakes delicate. Just add more flour until the desired consistency is achieved.
- 1 can of cannellini beans
- 2 tablespoons of hot water
- 4 tablespoons of whole wheat flour plus flour for dusting the counter top
- 1 cup of scallions – diced
- sesame oil and canola or olive oil
- salt and pepper
- dipping sauce of your choice
- Drain and rinse the beans.
- Pulse the beans in a food processor.
- Add one tablespoon of hot water and continue to pulse the beans until pureed. Add the second tablespoon if required.
- Transfer the beans to a mixing bowl.
- Add one tablespoon of flour at a time until the mixture becomes a ball of dough. If still too wet, add more flour.
- Place the dough in the refrigerator for 20 minutes.
- Dust the counter top with flour and roll the dough into two round cakes the size of the pan.
- Liberally coat the top of the dough with oil, top with the scallions and season with salt and pepper.
- Carefully roll the dough and kneed until the oil and scallions are distributed well throughout.
- Reform round cakes.
- Coat the frying pan with a little oil and cook the cakes until golden brown.