White Bean Cakes Recipes

Steps:

• 1. Take the beans and drain them.
• 2. Smash the beans with a fork.
• 3. Get the rest of the ingredients ready.
• 4. Combine all ingredients except for oil in a medium size bowl.
• 5. Mix well until consistency has been reached. You may have to add a little more flour. Place oil in a large skillet and heat on medium high.
• 6. Take and form a patty about the size of a hockey putt.
• 7. Place patties into hot skillet.
• 8. Cook one side (about 8-10 minutes)until brown, flip over gently try not to break them, and cook (about 8-10 minutes) until brown.
• 9. Remove from skillet and place them on a paper towel lined plate. If you are eating them as a snack, place creamy horseradish sauce in a small bowl. Place on a small plate alone with white bean patties and enjoy. Also great as a appetizer with sauce, or as a side dish with fry fish.

Steps:

• In a blender puree beans with cilantro, chili powder, cumin, coriander. Pour mixture into a medium bowl. Stir in garlic, onion, eggs and enough flour to make a thick batter. Heat 1 tablespoon vegetable oil in a large non-stick saute pan and spoon about 1 tablespoon of batter into pan. Cook for about 2 minutes per side turning once or until cakes are golden and cooked through. Serve with a dollop of sour cream and a spoonful of salsa.;

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease one 9 or 10 inch tube pan.
• Cream butter or margarine and sugar together. Add the beaten egg and mix well. Stir in the mashed cooked beans and the vanilla.
• Sift the flour, baking soda, salt, ground cinnamon, ground cloves, and ground allspice together. Add the chopped pecans, golden raisins, and the diced apples to the flour mixture. Stir to coat. Pour flour mixture into the creamed mixture and stir until just combined. Pour batter into the prepared pan.
• Bake at 375 degrees F (190 degrees C) for 45 minutes. Dribble with a simple confectioner's sugar icing and garnish with candied cherries and pecan halves, if desired.

Steps:

• Separate eggs; let eggs stand at room temperature for 30 minutes. Line two greased 9-in. round baking pans with parchment and grease the paper; set aside. , Preheat oven to 350°. In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla. Split vanilla bean and scrape seeds into creamed mixture; discard bean. Combine flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition., In a small bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, about 2 tablespoons at a time, beating on high until stiff peaks form. Fold a fourth of egg whites into the batter, then fold in remaining whites. Transfer to prepared baking pans., Bake 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature, about 30 minutes. Beat with an electric mixer until ganache is double in volume, about 2 minutes., For buttercream, in a small bowl, combine sugar and cream of tartar. Place egg whites in a double boiler or metal bowl over simmering water; stir in the sugar mixture. , Constantly whisk egg mixture until mixture reaches 120-130°. (Do not overheat.) Stirring gently, keep the egg white mixture at 120-130° for 2 minutes. Immediately transfer to a mixing bowl. With a whisk attachment, beat egg white mixture on high speed for 5 minutes. Reduce speed; beat 5 minutes longer or until cool and stiff. Transfer to a large bowl., In the same mixing bowl with whisk attachment, beat butter, shortening and vanilla until light and fluffy. With a spatula, stir a fourth of the egg white mixture into creamed mixture until no white streaks remain. Fold in remaining egg white mixture until combined. If frosting is not completely smooth, attach paddle beater to mixer and beat on low speed for about 1 minute. , Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with half of ganache. Top with another cake layer. Spread with apricot preserves; top with sliced strawberries. Place third cake layer on top; spread with remaining ganache. Top with remaining cake layer. Spread buttercream over top and sides of cake. Top with additional sliced strawberries.

Steps:

• Preheat the oven to 190C/375°F Put the beans in a large bowl and mash lightly with a fork. Add the eggs and cheese and whisk with the fork until combined.
• Put 2 tablespoons of the oil in a small skillet over medium-high heat. When the oil is hot, stir in the onion and garlic and cook, stirring frequently until they are soft and golden. Stir in the rosemary and remove from the heat.
• Put the flour, baking powder, and a sprinkling of salt and pepper into the bowl with the beans. Add the onion mixture and stir with the fork until just combined. It should be like thick cookie dough - add more flour if necessary.
• Use the remaining oil to grease a baking sheet. Use a large spoon or your hands to form the bean mixture into 8 bean cakes and put them on the prepared pan. Bake until golden and crisp, about 30 minutes and serve hot.
• Serve with a little extra cheese and a side salad.