Butter Bean and Rice Cakes Recipe

Butter Bean and Rice Cakes Recipe

Ingredients: Makes about 16

225 g/8 oz/1 small can butter beans, drained
125 g/5 oz cold Pilaf with Saffron
2 eggs, beaten
Salt and freshly ground black pepper

90 ml/6 tbsp seasoned flour
Oil, for shallow frying


Mince (grind) or pound the beans and cooked rice to a paste. Blend the paste with the beaten eggs. Season and divide the mixture into small balls. Flatten into bite-sized cakes and coat in seasoned flour. Heat the oil in a large frying pan (skillet) and fry (saute) the cakes for 1 minute on each side until golden. Drain on kitchen paper. Serve warm.

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