Thai Bean Cakes
Jan 18, 2006 by Melissa Fehr | 0 Comments| Share it:
Intro
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.
Ingredients
- 14 ounce / 400 gram can of butter beans
- 1 large scallion chopped
- 1 big handful fresh cilantro roughly chopped
- 2 tsp Thai red curry paste
- 1/4 cup shredded coconut
- 1/2 cup flour
- salt & pepper
- lime wedges
- olive oil
Step 1
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. 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 don't touch.
Step 2
Step 3
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.
Now that you have learned how to make thai bean cakes, please be sure to view these other . Also, you will love these Thai recipes.
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