Red Bean Cakes With Creamy Coconut Sauce

Total Time
20mins
Prep 0 mins
Cook 20 mins

From Vegan Planet.

Ingredients Nutrition

Directions

  1. The beans can be pinto, kidney, or other red beans or you can use one 15 ounce can of these. They should be cooked.
  2. Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the next 7 ingedients. Cover and cook, stirring occasionally, until softened, about 10 minutes. Season with the salt and the pepper to taste. Set aside to cool.
  3. In a food processor, combine the beans, rice, parsley, and sautéed onion mixture. Season with the salt and pepper if needed. Then pulse to blend. Do not make a paste. You want some texture. Then shape into patties and set aside.
  4. Heat the remaining olive oil in a large skillet over medium heat and add the bean cakes and cook until browned. Turn and cook until browned on the other side. 7 to 10 minutes total. Reduce the heat to low and keep warm while you prepare the sauce.
  5. Place the almonds and shallots in a blender and grind into a paste then add the coconut milk and season if needed. Blend until smooth. Transfer to a small saucepan over low heat and cook, stirring, until hot.
  6. Transfer the bean cakes to a platter, pour the sauce over them, and serve.

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