Name: Butterbean Cakes
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H50M0.000S
Yield: 10 servings
Cuisine: american
Ingredients: 2 cups dried white lima beans; 1 clove garlic, crushed, plus 3 teaspoons minced garlic; 1/2 cup chopped red onion; 2 tablespoons kosher salt, divided; 2 tablespoons lemon juice; 8 dashes hot sauce; 2 teaspoons minced onion; 1 tablespoon pepper; 1/2 pound feta cheese; 2 leeks, white part only, sliced; 2 red bell peppers, sliced; 2 green or yellow bell peppers, sliced; 1 cup bread crumbs; Olive oil, for sauteing; Sauteed vegetables, for serving

Directions

Preheat oven to 350 degrees F.
Place beans in a saucepan, cover with water, and bring to a boil. Add 1 clove crushed garlic, red onion, and 1 tablespoon salt and simmer until tender. Drain excess water and let beans cool.
In a large bowl, combine cooked beans, lemon juice, hot sauce, remaining garlic, onion, remaining salt, pepper, feta, leeks, bell peppers, and bread crumbs. Form mixture into approximately 20 (4-ounce) patties.
Heat oil in a large skillet over high heat. In batches, saute patties until browned on both sides. Transfer to the oven and finish cooking for 10 minutes. Top bean cakes with sauteed vegetables and serve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Matt Shipp, Pillars Restaurant

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Butterbean Cakes

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