Saturday, August 01, 2009

Thai Bean Cakes

Last night I made a Thai-themed dinner. It didn't work out so well. This recipe sounded good but it was really, really not yummy. I've never had butter beans before so maybe they are the reason it sucked so much. I figured butter beans were like navy beans, but they're actually HUGE and taste kind of bitter. This is not a make again. It went right into the trash.

bean cakes

Thai Bean Cakes
Random internet post, apparently inspired by The Guardian newspaper (hence the metric measurements)

1 400g tin of butter beans
1 large spring onion (scallion), chopped
1 big handful fresh coriander (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 dont 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.

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