"A tasty vegetarian entree using flavours from the Mediterranean. This recipe comes from the Vegetarian Times."
canned fava beans, drained and rinsed
onion, peeled and diced
olive oil, plus extra oil for frying
fresh lemon juice
chopped Italian parsley
1 1/2 cups
plain low-fat yogurt
red pepper, seeded and diced
Combine fava beans, egg, onion, garlic, 1 Tbs. olive oil, lemon juice, flour, and 1 Tbs. parsley in food processor. Process until coarsely chopped and well combined.
Heat 2 to 3 Tbs. oil in large skillet over medium heat. When hot, scoop 1/4 cup bean mixture into oil and repeat until skillet is full. Cook for 2 to 3 minutes on one side, and when firm and slightly brown, turn over to cook other side. Carefully remove from skillet and place on plates. Repeat with remaining bean mixture until mixture is used up.
To serve, spoon generous scoops yogurt over each serving and sprinkle with parsley and diced red pepper. Serve immediately.
Page 2 of 2
Fava Bean Cakes With Diced Red Peppers and Yogurt (cont.)