Crispy Caesar Bean Cakes
shared by Nibblore Kitchen
These golden white bean cakes have crisp, Parmesan-laced edges and tender, garlicky centers. A bright Caesar drizzle and a shower of cheese make them substantial enough for dinner yet polished enough for brunch. Chilling the mixture briefly helps the cakes hold together without becoming dense. • Dry the beans thoroughly; excess water makes the cakes soft and difficult to turn. • Compress each patty firmly around the edges to prevent cracking in the skillet. • Use a thin, wide spatula and wait until a deep crust forms before turning each cake. • Cannellini, Great Northern, or navy beans all work well. • Use plain dry breadcrumbs in place of panko; the crust will be finer and slightly less craggy. • For a sharper drizzle, replace 1 tablespoon mayonnaise with an additional teaspoon of Dijon mustard. • Baby arugula can replace the romaine for a more peppery plate. Refrigerate cooked cakes and Caesar drizzle separately in airtight containers for up to 3 days. Reheat the cakes on a baking sheet at 400°F for 8 to 10 minutes, turning halfway, or in a lightly oiled skillet over medium heat. Freeze cooked, undressed cakes between sheets of parchment for up to 2 months; reheat from frozen at 400°F for 15 to 18 minutes.
- Total time
- 45 min
- Servings
- 4
- Difficulty
- Beginner-friendly
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Save to my cookbook — freeIngredients
- 2 15-oz canwhite beans, drained and rinsed
- 1 cuppanko breadcrumbs, divided
- ¾ cupParmesan cheese, finely grated and divided
- 2eggs, divided
- 2 clovegarlic, finely grated and divided
- 1 tsplemon zest, finely grated
- 3 tbsplemon juice, divided
- 1 tspDijon mustard
- 1 tspWorcestershire sauce, vegetarian
- ⅓ cupmayonnaise
- ½ tspkosher salt
- ½ tspblack pepper, freshly ground and divided
- 4 tbspolive oil, divided
- 2 cupromaine lettuce, thinly sliced
Instructions
- 1Pat the rinsed beans very dry with a clean towel. Place them in a large bowl and mash with a fork or potato masher until about three-quarters are broken down, leaving some whole beans for texture.
- 2Add 1/2 cup panko, 1/2 cup Parmesan, 1 egg, half of the grated garlic, the lemon zest, 1 tablespoon lemon juice, salt, and 1/4 teaspoon black pepper. Mix thoroughly, then refrigerate for 10 minutes to let the crumbs absorb moisture.
- 3Meanwhile, whisk the mayonnaise, remaining egg, Dijon mustard, vegetarian Worcestershire sauce, remaining garlic, remaining 2 tablespoons lemon juice, 1 tablespoon olive oil, and remaining 1/4 teaspoon black pepper in a small bowl until smooth. Refrigerate the Caesar drizzle while cooking the cakes.
- 4Spread the remaining 1/2 cup panko on a plate. Divide the chilled bean mixture into 8 equal portions and firmly shape each into a patty about 2 1/2 inches wide and 1/2 inch thick. Press both sides lightly into the panko, shaking off loose crumbs.
- 5Heat 1 1/2 tablespoons olive oil in a 12-inch nonstick or well-seasoned cast-iron skillet over medium heat. When the oil shimmers, add 4 cakes without crowding. Cook for 3 to 4 minutes per side, turning once, until deep golden, crisp, and hot in the center. Transfer to a wire rack or paper towel-lined plate. Repeat with the remaining 1 1/2 tablespoons olive oil and 4 cakes, adjusting the heat if the crumbs brown too quickly.
- 6Arrange the sliced romaine on four plates and top each portion with 2 hot bean cakes. Spoon over the Caesar drizzle, sprinkle with the remaining 1/4 cup Parmesan, and serve immediately.