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This is an easy recipe for my famous meatless, Tuscan White Bean Cakes that were also featured on the Dr. Oz Show.
I’m not sure about you but I am clinging on to these last days of summer. Even though fall is just around the corner, I am not ready to delve into some of those hearty fall favorites.
Recently I had a craving for my favorite white bean and spinach soup. Since I still have a firm grip on my summer veggies, I was inspired to make these Tuscan bean cakes, inspired by my favorite soup.
Give them a try… I promise you won’t miss the spoon!
Ingredients for White Bean Cakes
Besides the fact that I don’t want summer to end, I love these bean cakes because they are simple to make and don’t take a lot of time. Having these items in your pantry also help make this a quick go to meal during the week.
Even if you don’t have these ingredients in your pantry or refrigerator you can order them for same day delivery using a service like Instacart.
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How to make Tuscan White Bean Cakes
First, start with a small can of cannellini beans, rinsed and drained. Then separate 2/3 rds of the mixture into a large mixing bowl and mash them up with a fork until they are pureed and creamy.
Once they are mashed add the remaining beans to the bowl and set aside. Even though I used up garden tomatoes in my recipe, you can used diced can tomatoes.
NOTE: if using canned tomatoes be sure to drain them well
Once those ingredients have been prepped, cut and dice the tomato,shallot and garlic.
Saute these ingredients together in a heated skillet with olive oil. Season to taste with salt, pepper and thyme.
After about 5 minutes (or when the tomatoes and shallots have softened) add them to the mixing bowl with pureed beans. Then add the breadcrumbs and egg white.
Mix all together; cover and refrigerate for about 10-12 minutes.
After the 15 minutes check your mixture is cool and easy to handle. If it is, form 4 small cakes. Start out by rolling like a meatball and then flatten with your hands.
Sear the cakes in a saute pan with olive oil. Cook 5 minutes per side on medium heat.
To prepare the spinach: wash and dry 2 cups of baby spinach and shred. Dress the spinach with a squeeze of lemon juice and pepper to taste.
Serve the warm cakes over the spinach and enjoy. You can also garnish the cakes with more diced tomatoes or even crumbled bacon or prosciutto di parma.
Happy Cooking and let me know what you think!
This post was updated: March 21, 2017;April 30, 2018,;August 15, 2020
As seen on the Dr. Oz Show!
On January 17, 2018 I had the privilege to adapt this recipe using Mazola Oil and share it it on air for the Dr Oz show! You can read all about the day here
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Tuscan White Bean Cakes
- 1 small can Cannellini Beans rinsed and divided 15 oz
- 1 cup diced garden tomato
- 1 small shallot diced
- 2 cloves chopped garlic
- 1/4 cup bread crumbs
- 1 egg white
- 1 tablespoon fresh thyme
- 4 tablespoon olive oil divided
- Salt and pepper to taste *
- Juice from one lemon
- 2 cups of shredded baby spinach
- In a large bowl mash 2/3 rds of cannellini beans with a fork until pureed and creamy. Add the remaining beans and set aside.
- Heat 2 tablespoons of olive oil in a saute pan and add the diced tomato, garlic and shallot. Add the thyme and season with salt and pepper on medium heat until soft (aprox. 5 minutes).
- Transfer to the bowl with bean mixture and add bread crumbs and egg white. Mix together and refrigerate for 15 minutes.
- Form into balls or cakes and saute in 2 tablespoons of olive oil for 5 about minutes each side.
For the Salad
- Wash,dry and shred 2 cups of baby spinach. Dress with juice from one lemon and pepper to taste.
- Serve warm patty over the spinach.