From the page: Yesterday's beans have a future
Idea 1
Seasoned bean cake
The leftover cake is a classic trick of family kitchens, born when nothing was wasted from the pot. It works because the starch from the beans and eggs acts as a binder: when fried, the surface browns and creates a crispy crust that holds everything together inside.
What you need
- 1 cup of cooked beans (with or without drained broth)
- 1 small onion, chopped
- 2 cloves of garlic, crushed
- 1 egg
- 3 to 4 tablespoons of breadcrumbs or cassava flour (enough to bind)
- Parsley, chives, salt, and pepper to taste
- Oil for frying or a well-greased nonstick skillet
How to make it
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1
Mash the beans with a fork or masher, leaving some whole grains — this mixed texture makes the cake more interesting with each bite.
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2
Sauté the onion and garlic until golden; this removes the "raw" taste and gives the cake an aromatic base.
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3
Mix the beans, the sauté, the egg, the flour, and the seasonings until you get a dough that pulls away from the spoon; if it's too moist, add more flour gradually.
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4
Let the dough rest for 10 minutes in the fridge — the flour hydrates and the cake falls apart less when frying.
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5
Shape flattened patties with lightly greased hands and fry in hot oil, two minutes per side, until golden.
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6
Drain on paper towels to remove excess oil and serve hot.
Finishing touches
Serve with rice and collard greens for a complete lunch, or make them smaller as a snack with yogurt and lemon sauce. Baked at 200 °C for 20 minutes, flipping halfway, gives a lighter version.
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