Thai Bean Cakes (Coctail Party Recipes)

[bholus10]

Prep Time: 30 minutes or less | Cook Time: 30 minutes or less | Serves: 12
Appetizers » Other » Thai

Ingredients:

This was inspired by a recipe in this weekend's Guardian newspaper, but I changed around a bunch of stuff to suit my needs. Check your Thai red curry paste to make sure it's vegetarian (or vegan) - sometimes they like to slip a little fish into it when you're not expecting it. Luckily, I got a jar of homemade red curry paste for christmas from a friend, so I know exactly what's in mine. Makes 12-15 two inch cakes. 1 400g tin of ****er beans 1 large spring onion (scallion), chopped 1 big handful fresh coriander (cilantro), roughly chopped 2 tsp Thai red curry paste 1/4 cup shredded coconut 1/2 cup flour salt & pepper lime wedges olive oil Drain the beans and place in a food processor (or large bowl) along with the spring onion, coriander, red curry paste, and coconut. Chop until you have a chunk puree. If you don't have a food processor, a stick blender or a potato masher will also work. Add the flour, season, and mix further until it's the consistency of mashed potatoes.

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[bholus10]

Steps:

• Put a tablespoon or two of olive oil in a nonstick pan and turn flame to medium-high. When oil is hot, drop dollops onto the pan, making sure that the cakes dont touch.
• Shallow-fry until golden brown, then flip and press down to flatten.
• Cook another another few minutes until the other side is also golden brown, and serve with lime wedges or sweet chili or peanut sauce dips. I had mine as a meal, on a bed of green beans, but these would work equally well as party food with a variety of dips, or burger-sized, eaten on a bun.