Cripsy Cannellini Bean Cakes with Pancetta
Cripsy Cannellini Bean Cakes with Pancetta requires approximately 45 minutes from start to finish. For $2.38 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 581 calories, 29g of protein, and 20g of fat each. It is brought to you by Kitchen Confidante. 142 people were impressed by this recipe. Head to the store and pick up panko bread crumbs, crème fraîche, olive oil, and a few other things to make it today. With a spoonacular score of 87%, this dish is outstanding. Similar recipes include Rosemary leek cannellini cakes, Cannellini Bean Hummus, and Cannellini Bean Salad.
Servings: 4
Ingredients:
2 15-ounce cans cannellini beans
crème fraiche, for garnish
1/4 teaspoon dried basil
2 large eggs, beaten
1/3 cup all-purpose flour
3 garlic cloves, minced
Kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil, plus extra for frying
1/4 cup finely diced onion
1/4 teaspoon dried oregano
4 oz finely diced pancetta
1 1/2 cups panko bread crumbs
1/4 teaspoon paprika
1/4 cup grated parmesan cheese
Equipment:
frying pan
food processor
bowl
ice cream scoop
paper towels
Cooking instruction summary:
In a sauté pan, heat 2 tablespoons olive oil over medium heat. Add the pancetta and onion and cook for about 4 minutes. Add the garlic, oregano, basil, and paprika, and continue to cook, stirring periodically, for another 3 minutes, or until the onion is translucent.Place the onion mixture into the bowl of a food processor, along with 1 can of drained cannellini beans. Pulse until it is finely chopped, but take care not to make it too mushy. Add the second can of cannellini beans and give it 5 pulses.Transfer the bean mixture into a bowl and stir in 1/2 cup panko bread crumbs, parmesan cheese and season with salt and pepper.Use a standard sized ice cream scoop and your hands to form 1/2-inch patties. Set up a breading station with the flour, egg and panko bread crumbs. Lightly dredge the patties in the flour, dip into the egg, and then into the remaining panko bread crumbs.In a large non-stick skillet, heat about 1/4 inch of olive oil over moderate heat. Fry the cannellini bean cakes until golden brown, about 2 minutes per side. Drain on paper towels. Serve with a dollop of crème fraiche.
Step by step:
1. In a sauté pan, heat 2 tablespoons olive oil over medium heat.
2. Add the pancetta and onion and cook for about 4 minutes.
3. Add the garlic, oregano, basil, and paprika, and continue to cook, stirring periodically, for another 3 minutes, or until the onion is translucent.
4. Place the onion mixture into the bowl of a food processor, along with 1 can of drained cannellini beans. Pulse until it is finely chopped, but take care not to make it too mushy.
5. Add the second can of cannellini beans and give it 5 pulses.
6. Transfer the bean mixture into a bowl and stir in 1/2 cup panko bread crumbs, parmesan cheese and season with salt and pepper.Use a standard sized ice cream scoop and your hands to form 1/2-inch patties. Set up a breading station with the flour, egg and panko bread crumbs. Lightly dredge the patties in the flour, dip into the egg, and then into the remaining panko bread crumbs.In a large non-stick skillet, heat about 1/4 inch of olive oil over moderate heat. Fry the cannellini bean cakes until golden brown, about 2 minutes per side.
7. Drain on paper towels.
8. Serve with a dollop of crème fraiche.
Nutrition Information:
covered percent of daily need
