peach cobbler. It saves on a little fat I suppose and binds together nicely even without the yolk.
White Bean Cakes with Avocado Sauce (makes 6-8 patties and 1 cup of sauce)
1 (15.5 oz) can white beans, drained and rinsed
1 c diced onion
1 c fresh corn (about 1 1/2 ears)
1/2 c red bell pepper
1/2 tbs thyme, roughly chopped
2 tsp garlic, finely diced
Salt & pepper to taste
1 egg white
1/2 c bread crumbs
1 tbs olive oil
1 avocado, pitted and flesh scooped out
Juice of 1 lime
6 oz Greek yogurt
Generous pinch of salt
- For cakes: Pour the rinsed beans in a large bowl. Mash with a potato masher until beans resemble a paste. Add the onion, corn, bell pepper, thyme, and garlic and stir to combine. Add the egg white and stir it in. Sprinkle in bread crumbs and stir until mixture starts to hold together. Refrigerate 30 minutes.
- Shape refrigerated mixture into 2.5-3" patties. Heat olive oil in a large skillet over medium heat. Add a few patties at a time and cook 5-7 minutes on each side, or until browned and warmed through.
- For sauce: combine the avocado, lime, yogurt, and salt in a food processor or blender. Puree until smooth and creamy. Give it a taste to check the seasoning. If it needs thinning, add a tablespoon or two of water.
- Serve cakes warm over a bed of arugula with a dollop of avocado sauce.