Crispy White Bean Cakes with Fennel-Celery Salad

Ingredients

• canned white beans, drained and rinsed2 cans (15 oz each)
• egg1 large
• panko breadcrumbs1/2 cup
• parmesan, finely grated1/4 cup
• lemon zest1 tsp
• garlic powder1/2 tsp
• olive oil3 tbsp
• fennel bulb1 small, thinly sliced
• celery2 stalks, thinly sliced
• parsley1/4 cup, chopped
• whole grain mustard1 tbsp
• lemon juice2 tbsp
• honey1 tsp

Method

1. 1Mash the beans in a bowl until mostly broken down but still a little chunky.
2. 2Mix in egg, panko, parmesan, lemon zest, garlic powder, and a pinch of salt and pepper; form into 8 small cakes.
3. 3Heat olive oil in a skillet over medium heat and fry the cakes until deeply golden on both sides, about 3 to 4 minutes per side.
4. 4Toss fennel, celery, and parsley with a pinch of salt.
5. 5Whisk mustard, lemon juice, honey, and 1 tablespoon water into a sharp dressing.
6. 6Serve the bean cakes over the salad and drizzle with the dressing.

Tips

• Chill the formed cakes for 5 minutes if the mixture feels soft.
• Use a wide spatula and let the first side brown before flipping.
• Slice the fennel very thinly so the salad stays crisp and delicate.

Nutrition