Sauteed Bean Cakes With Tomato Salsa
Crispy sauteed bean cakes with fresh tomato salsa offer a flavorful, vegetarian option with herbs and tangy yogurt, perfect for a light, satisfying meal or appetizer.
Ingredients
Instructions
- Mix 3 1/2 cups of bread crumbs, parsley, yogurt, mustard, lemon juice, chopped green onions, egg whites, and mashed beans in a bowl.
- Shape the mixture into 12 patties approximately 3 1/2 inches in diameter.
- Coat each patty with the remaining bread crumbs.
- Heat margarine in a 12-inch skillet over medium heat.
- Cook the patties in the margarine for 5 to 6 minutes per side, until golden brown.
- Serve the bean cakes hot with salsa.
Tips & Substitutions
For extra flavor, consider adding spices like cumin or smoked paprika to the bean mixture. If you want a gluten-free option, use gluten-free bread crumbs. You can substitute Greek yogurt for plain yogurt for a thicker consistency. Also, feel free to mix in grated vegetables, such as zucchini or carrots, to boost nutrition and flavor.
Serving Suggestions
Serve the sautéed bean cakes hot, topped with your favorite salsa for added zest. They pair wonderfully with a side salad or roasted vegetables. For a complete meal, consider serving them alongside buttermilk biscuits and honey butter, which adds a delightful contrast to the savory cakes.
Storage & Reheating
Store leftover bean cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat for about 3-4 minutes on each side until warmed through and crispy again. Alternatively, you can reheat them in the oven at 350°F for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Sauteed Bean Cakes With Tomato Salsa contains roughly 257 calories, with 10g protein, 25g carbohydrates, and 15g fat. It is an excellent source of iron (35% of the Daily Value), dietary fiber (27% of the Daily Value), and vitamin C (22% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 527mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze the bean cakes?
Yes, you can freeze the uncooked patties. Simply layer them between parchment paper in an airtight container and freeze for up to 2 months. When you're ready to cook, thaw them in the refrigerator overnight and then cook as directed.
What can I use instead of Great Northern beans?
You can substitute Great Northern beans with other white beans, such as cannellini or navy beans, which will provide a similar texture and flavor. Alternatively, for a different twist, try using black beans for a richer taste.
How can I make the bean cakes spicier?
To add heat to your bean cakes, incorporate diced jalapeños or a pinch of cayenne pepper into the mix. You can also serve the cakes with a spicy salsa or hot sauce on the side to give each bite an extra kick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).