Go Back
–+ servings
Crispy Baked White Bean Cakes – vegetarian recipe
Stav Kogan

Crispy Baked White Bean Cakes

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
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 serving
Calories: 350
Ingredients Method Nutrition

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 (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 / 5 ml / 0.2 fl oz 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
  • & 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.

Method
 

  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.
  3. Whisk in the eggs and Parmesan cheese until just combined.
  4. Heat 2 tablespoons (30 ml / 1 fl oz) of the olive oil or butter in a small skillet over medium-high heat.
  5. Add the minced onion and garlic, cooking and stirring frequently until soft and golden, about 2-3 minutes.
  6. Stir in the rosemary and remove from the heat.
  7. Add the flour, baking powder, a pinch of salt, and a few grinds of black pepper to the bean mixture.
  8. Pour in the cooked onion and garlic mixture.
  9. 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.
  10. Use the remaining 2 tablespoons (30 ml / 1 fl oz) of oil or butter to grease a large baking sheet.
  11. Using your hands or a large spoon, form the mixture into 8 evenly-sized patties and arrange them on the prepared sheet.
  12. Bake for about 30 minutes, or until the cakes are golden brown and crisp on the outside.
  13. Serve immediately or at room temperature.

Nutrition

Calories: 350kcalCarbohydrates: 28gProtein: 15gFat: 20g

Tried this recipe?

Let us know how it was!