You must be logged in to post a review.
Crispy baked cannellini bean cakes over roasted veggies … It doesn’t get any tastier than this.
For the roasted veggies:
Preheat oven to 400 F. On a large baking sheet toss all the veggies and garlic with olive oil. Place the baking sheet in the oven and start to roast while preparing bean cakes.
For the bean cakes:
Meanwhile in a large bowl mash beans, carrot, bread crumbs, grated Parmesan cheese, salt, pepper, garlic powder and 2 cloves garlic together. Add milk only if needed. The mixture should hold together well.
Form the bean mixture into 2-inch patties. Place the patties on a baking sheet and sprinkle tops with shredded Parmesan. Bake them for 10 minutes on the first side. Then flip them over, top with shredded Parmesan and bake another 10 minutes. You’ll want to bake the bean cakes for about 20 minutes total or until nice and crispy.
Place veggies on plates, lay bean cakes over veggies and sprinkle with feta cheese. Serve with crusty bread. Enjoy.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!