Crispy Bean Cakes

This recipe is inspired by the book “The Sioux Chef’s Indigenous Kitchen” by Sean Sherman. We have made adjustments using SweetGrass Trading Co. products.

Serve as a first course on wild greens, or make into patties for finger food, as an appetizer or snack. Serves 4 to 6.

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 2 cups cooked Ramona Farms beans, drained
 12 tsp chopped sage
 1 duck egg
 ¼ cup chopped wild onion or shallot
 1 pinch Sakari Botanicals salt of your choosing
 1 pinch crushed juniper
 ¼ cup corn flour plus a tablespoon for dusting cakes as needed
 34 tbsp Seka Hills Extra Virgin Olive Oil
 1 pinch Sumac
1

Preheat oven to 250°F. In a food processor fitted with a steel blade, pulse together all ingredients to make a rough dough. Using moistened hands, form mixture into patties about ½ inch thick. Dust patties with corn flour and set aside.

Heat oil in skillet over medium heat. Working in batches, fry the patties until golden brown on each side, about 5-7 minutes per side. Transfer to a baking sheet and put in oven to keep warm.

Ingredients

 2 cups cooked Ramona Farms beans, drained
 12 tsp chopped sage
 1 duck egg
 ¼ cup chopped wild onion or shallot
 1 pinch Sakari Botanicals salt of your choosing
 1 pinch crushed juniper
 ¼ cup corn flour plus a tablespoon for dusting cakes as needed
 34 tbsp Seka Hills Extra Virgin Olive Oil
 1 pinch Sumac

Directions

1

Preheat oven to 250°F. In a food processor fitted with a steel blade, pulse together all ingredients to make a rough dough. Using moistened hands, form mixture into patties about ½ inch thick. Dust patties with corn flour and set aside.

Heat oil in skillet over medium heat. Working in batches, fry the patties until golden brown on each side, about 5-7 minutes per side. Transfer to a baking sheet and put in oven to keep warm.

Crispy Bean Cakes
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