Vegan Cannellini Bean Cakes Thai Style

One of my passions is experimenting with food.  I keep meaning to document my concoctions with the hope that I can reproduce the dish a second time, but in my excitement I forget to write things down and can’t always remember what I have done.

I’m not very good at following recipes; I tend to be more instinctive.  This probably means that my recipes may not be too precise, but I hope these will give an essence if you wanted to try them too.  In my eagerness to taste the food I neglected to take photos….next time.

Vegan Cannellini Bean Cakes Thai Style

1 400g tin of cannellini beans

1 red chilli

3 spring onions

½ cup of endamame beans

1 ‘flax egg’ (1 tbs flaxseed mixed with 3 tbs water.  Leave to rest for 10 minutes)

½ cup fresh coriander

3 tbs cornflour

3 tbs red curry paste

3 tbs soya sauce

3 tbs coconut oil for frying

Dipping Sauce:

Shop bought sweet chilli dipping sauce

Finely diced cucumber

1 finely diced spring onion

Soya Sauce

¼ cup of fresh coriander

Place the cannellini beans, flax egg, coriander, cornflour, red curry paste and soya sauce in a food processor and blend for a few minutes until combined.

Transfer the mixture into a bowl and add the spring onions and endamame beans. Mix well.

Form the mixture into small flat patties.  You may need to use more cornflour as the mixture will be fairly sticky.

Heat the oil in a frying pan and fry the patties until they are golden brown on both sides.

For the dipping sauce, combine all the ingredients in a bowl and mix well.


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