Bean Cakes |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 10-12 | |||||||||
| INGREDIENTS: | ||
| 1/2 pound pea beans, washed, soaked, and cooked | 1 cup corn meal | 1 cup flour |
| 2 teaspoons salt | 1 teaspoon baking powder | 1/8 teaspoon fresh ground pepper |
| 1 cup milk | 2 eggs, lightly beaten | 2 tablespoons cooking oil |
| 1 | Drain the beans thoroughly, and cool to room temperature. |
| 2 | Sift together the corn meal, flour, salt, baking powder, and pepper. Mix together the milk and eggs, and then stir them into the softed dry ingredients. |
| 3 | Fold in the beans. Heat the oil in a large, heavy skillet until a drop of water sizzles. Drop the bean batter from a tablespoon, and brown cakes on both sides. |
| 4 | Serve hot as a substitute for potatoes, with lots of butter. |