Thai Bean Cakes

Jan 18, 2006 by Melissa Fehr | 0 Comments| Share it:   

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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.

Info

  • Prep: ~30 mins.
  • Cook: ~30 mins.
  • Serves: 12

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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.

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Step 2

Shallow-fry until golden brown, then flip and press down to flatten.

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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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