You know that time right before spring when it’s still mostly cold outside? You get an occasional sunny day, and on those days, I want nothing more than something fresh tasting, but there’s still not a lot going on in the way of farmer’s markets and local produce. That’s when I rely on a lot of fresh herbs, which are especially nice with canned foods like beans. You use up your winter staples, but instead of putting them in a soup or stew, you get tons of fresh flavor.
This recipe is one of those. It’s pretty simple, but different from the usual chicken or beef dish. Beans are a good source of vegetarian protein, and they are pretty versatile so they work nicely in recipes like this.
This is as easy as pureeing a can of beans with a few other ingredients, adding the right seasoning — Ava Jane’s Kitchen Everyday Blend — and forming into patties. They’re then sautéed in some Ava Jane’s Kitchen Avocado Oil, and served however you like. On a salad, in a sandwich or wrap, or with some roasted veggies.
You can make these gluten-free by swapping the breadcrumbs or for almond flour or oat flour, and the herbs can be literally anything you want. It’s a simple weeknight meal that is a bit different, still delicious, and also super nutritious.
Prep time: 20 minutes
1 14-ounce can white beans, drained
1 small shallot
2 cloves garlic
1 small bunch parsley
4-5 basil leaves
1 small bunch dill
1/2 cup breadcrumbs
Juice of 1 lemon
1 tablespoon Ava Jane’s Kitchen Everything Blend
Ava Jane’s Kitchen Avocado Oil, for frying
Put all of the ingredients in a food processor or blender and pulse until combined.
Form into 6-8 cakes.
Heat a skillet over medium high heat. Add the bean cakes and cook until browned on both sides.
Serve with veggies, rice, or on a salad.
Easy to download PDF: Herbed White Bean Cakes