Jalapeño Bean Cakes with Zesty Lime Sauce
Author: Marla Hingley
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Ingredients
  • 1 clove garlic, minced
  • 4 green onions, chopped
  • 2 Tbsp canned green chilies, minced (or 1-2 tsp fresh jalapeño)
  • 19oz white kidney (cannellini) beans, drained & rinsed
  • ¾ cup GF bread crumbs
  • ¼ cup fresh parsley, chopped
  • ¼ tsp pepper
  • ¼ tsp salt
  • 1 egg
  • ¼ cup GF cornmeal
  • 2 Tbsp olive oil
Dipping Sauce
  • 1 tsp GF Dijon mustard
  • 2 tsp canned green chilies, minced (or ½ tsp fresh jalapeño)
  • 1 Tbsp lime juice
  • Zest from 1 lime
  • ⅓ cup GF mayonnaise
Instructions
  1. For the bean cakes, combine all but the cornmeal and oil into a food processor. Pulse until combined - but not pureed, you still want a bit of texture.
  2. Shape into 8 2” cakes and dredge both sides in cornmeal. Chill in fridge for 15 minute to firm them up before frying.
  3. Fry over med-high in oil for 4 minutes covered. Flip then fry another 4-6 minutes.
  4. For sauce, combine all ingredients together stirring until smooth.
Recipe by Gluten Free Club at https://www.glutenfreeclub.com/chili-bean-cakes-lime-sauce/