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Jalapeño Bean Cakes with Zesty Lime Sauce

Marla Hingley
5 from 2 votes
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Servings 8

Ingredients
  

  • 1 clove garlic minced
  • 4 green onions chopped
  • 2 Tbsp canned green chilies minced (or 1-2 tsp fresh jalapeño)
  • 19 oz 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 1/2 tsp fresh jalapeño)
  • 1 Tbsp lime juice
  • Zest from 1 lime
  • 1/3 cup GF mayonnaise

Instructions
 

  • 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.
  • Shape into 8 2” cakes and dredge both sides in cornmeal. Chill in fridge for 15 minute to firm them up before frying.
  • Fry over med-high in oil for 4 minutes covered. Flip then fry another 4-6 minutes.
  • For sauce, combine all ingredients together stirring until smooth.
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