These crispy baked white bean cakes are the oven's answer to fritters — white beans and Parmesan bound with egg and rosemary, brushed with olive oil, and baked until the edges turn properly crisp. No standing over a spitting frying pan.
Got a can of white beans or some leftovers lurking in the fridge? You’re just a few steps away from these incredibly savory and crispy Baked White Bean Cakes! They’re a game-changer for quick weeknight dinners or a protein-packed lunch. Imagine a golden, crisp exterior giving way to a soft, flavorful center, rich with Parmesan, garlic, and rosemary. I love serving them straight from the oven with a simple side salad, but they’re also divine with a dollop of warm tomato sauce. This recipe is my go-to for turning simple pantry staples into something truly special.
Ingredients
• 3 cups (720 ml) (about 2 15-ounce cans, drained) cooked white beans
• 2 large eggs
• 1/4 cup (25g / 0.88 oz) freshly grated Parmesan cheese
• 1/4 cup (60ml) extra virgin olive oil or 4 tablespoons (60 ml / 2 fl oz) (1/2 stick) melted butter, divided
• 1/4 cup (40g / 1.41 oz) minced red onion
• 2 tablespoons (30 ml / 1 fl oz) minced garlic (about 4-6 cloves)
• 2 teaspoons (10 ml / 0.3 fl oz) minced fresh rosemary (or 1 teaspoon dried)
• 1/4 cup (30g / 1.06 oz) all-purpose flour, plus more if needed
• 1/2 teaspoon (10 ml / 0.3 fl oz) baking powder
• Salt and freshly ground black pepper, to taste
Instructions
1. Preheat your oven to 375°F (190°C).
2. In a large bowl, lightly mash the cooked white beans with a fork, leaving some texture. Whisk in the eggs and Parmesan cheese until just combined.
3. Heat 2 tablespoons (30 ml / 1 fl oz) of the olive oil or butter in a small skillet over medium-high heat. Add the minced onion and garlic, cooking and stirring frequently until soft and golden, about 2-3 minutes. Stir in the rosemary and remove from the heat.
4. Add the flour, baking powder, a pinch of salt, and a few grinds of black pepper to the bean mixture. Pour in the cooked onion and garlic mixture. Stir with a fork until everything is just combined. The mixture should have the consistency of a thick cookie dough; add a tablespoon more flour if it seems too wet.
5. Use the remaining 2 tablespoons (30 ml / 1 fl oz) of oil or butter to grease a large baking sheet. Using your hands or a large spoon, form the mixture into 8 evenly-sized patties and arrange them on the prepared sheet.
6. Bake for about 30 minutes, or until the cakes are golden brown and crisp on the outside. Serve immediately or at room temperature.
Nutritional Information
• (Estimated)
• Serving Size: 2 cakes
• Calories: 350
• Protein: 15g
• Fat: 20g
• Carbohydrates: 28g
• Fiber: 7g
Pro Tips
• & Variations
• Bean & Cheese Swaps:** Don’t be afraid to experiment! Try black beans with crumbled queso fresco and cilantro, or red beans with cheddar and oregano. Even cooked lentils work wonderfully with Gruyère and thyme.
• Get Saucy:** While delicious on their own, these cakes are fantastic with a sauce. Serve with a warm marinara, a zesty chimichurri, or a simple dollop of Greek yogurt mixed with lemon juice.
• Texture is Key:** For the best texture, mash the beans lightly with a fork, leaving some whole or partially whole. This creates a more interesting and less pasty interior.
• Meal Prep Friendly:** Form the patties ahead of time and refrigerate them on a parchment-lined tray for up to 24 hours. When you’re ready, just bake as directed for a super-fast meal.
FAQ
Q: Can I make these white bean cakes vegan
A: Yes, you can adapt this recipe to be vegan. To replace the two large eggs, you can use a ‘flax egg’ (2 tablespoons / 30 ml / 1 fl oz of ground flaxseed mixed with 6 tablespoons / 90 ml / 3 fl oz of water, let sit for 5 minutes). For the Parmesan cheese, substitute with your favorite vegan Parmesan alternative or use 2-3 tablespoons (45 ml / 1.5 fl oz) of nutritional yeast for a cheesy, savory flavor.
Q: Are these white bean cakes a good source of protein
A: Absolutely. A single serving of two cakes provides an estimated 15 grams (0.53 oz / 15 g) of protein, making them a fantastic protein-packed option for a vegetarian lunch or dinner. The combination of white beans and eggs creates a satisfying and nutritious meal.
Q: How can I make this recipe gluten-free
A: To make these bean cakes gluten-free, simply replace the all-purpose flour with a gluten-free all-purpose baking blend. You could also experiment with oat flour or almond flour, adding a tablespoon at a time until you reach the desired ‘thick cookie dough’ consistency.
Q: Can I prepare these bean cakes in advance
A: Yes, this recipe is very meal-prep friendly. You can form the patties, arrange them on a parchment-lined baking sheet, cover, and refrigerate for up to 24 hours. When you’re ready to eat, just bake them directly from the fridge as the instructions direct for a quick and easy meal.
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Crispy Baked White Bean Cakes
Ingredients
Method
- Preheat your oven to 375°F (190°C).
- In a large bowl, lightly mash the cooked white beans with a fork, leaving some texture.
- Whisk in the eggs and Parmesan cheese until just combined.
- Heat 2 tablespoons (30 ml / 1 fl oz) of the olive oil or butter in a small skillet over medium-high heat.
- Add the minced onion and garlic, cooking and stirring frequently until soft and golden, about 2-3 minutes.
- Stir in the rosemary and remove from the heat.
- Add the flour, baking powder, a pinch of salt, and a few grinds of black pepper to the bean mixture.
- Pour in the cooked onion and garlic mixture.
- Stir with a fork until everything is just combined. The mixture should have the consistency of a thick cookie dough; add a tablespoon more flour if it seems too wet.
- Use the remaining 2 tablespoons (30 ml / 1 fl oz) of oil or butter to grease a large baking sheet.
- Using your hands or a large spoon, form the mixture into 8 evenly-sized patties and arrange them on the prepared sheet.
- Bake for about 30 minutes, or until the cakes are golden brown and crisp on the outside.
- Serve immediately or at room temperature.
