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White Bean Cakes

Tuscan White Bean Cakes

Tuscan white bean cakes made with tomatoes, garlic, shallots and thyme.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

Add crumbled bacon or prosciutto over the top for garnish.
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