Broad Bean Cakes
From chefmeow 15 years ago
- 15 minutes to make
- Serves 6
This recipe came from an estate sale. I obtained it when I purchased the family collection from the McCord Estate in Dallas, Texas in 1984.
Ingredients
- 2-1/2 cups white broad beans soaked and cooked shopping list
- 2 cloves garlic crushed shopping list
- 1 medium white onion grated shopping list
- 3 tablespoons fresh cilantro chopped shopping list
- 1 teaspoon ground cumin shopping list
- 1 teaspoon ground coriander shopping list
- 1 teaspoon salt shopping list
- 1 teaspoon freshly ground black pepper shopping list
- 1/2 teaspoon cayenne pepper shopping list
- 1/2 teaspoon turmeric shopping list
- 1/2 teaspoon baking powder shopping list
- 3 tablespoons lemon juice shopping list
- 3 tablespoons sesame seeds shopping list
- 1 teaspoon flour shopping list
- 1 teaspoon water shopping list
- oil for frying shopping list
How to make it
- Pound beans or put them through a blender until they are very smooth.
- Put all remaining ingredients in except water, flour, sesame seeds and oil.
- Mix well and leave to stand at least 15 minute but preferably an hour.
- After mix has rested take small amounts and make round cakes about 2” by 3/4”.
- Add a little flour and water if they are not sticking together well.
- Let cakes rest another 15 minutes then press a few sesame seeds on top of each.
- Heat oil in a pan and brown cakes a few minutes on each side until golden brown.
- Drain on absorbent paper and serve hot with pita, yogurt, slices of tomato and cucumber.
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