Thai Bean Cakes
Jan 18, 2006 by Melissa Fehr | 0 Comments| Share it:
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.
- 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
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.
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.
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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