Cheesy Greek Cannellini Cakes with Feta Whip
Ready in 40 minutes
• Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, April 8, 2018.
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, April 8, 2018.
Cannellini bean fritters will be fragile while cooking in the pan. be careful when flipping.
Ingredients
Cannellini Cakes
- 1 can cannellini beans
- ½ leek
- 1 clove garlic
- ½ block Parmesan cheese
- 3 Tbsps parsley
- 1 egg
- 2 tsp Greek cannellini blend
- ¾ tsp salt
- Zest and Juice of ½ lemon
- 6 Tbsps panko breadcrumbs
Salad
- ½ punnet cherry tomatoes
- 1 Lebanese cucumber
- ¼-½ red onion
- ½ bag baby spinach
- 25g Greek dressing
Feta Whip
- 100g feta cheese
- 3 Tbsp milk
Steps
-
Prepare ingredients. Rinse and drain cannellini beans; thinly slice leek; mince garlic; grate cheese; roughly chop parsley; cut cherry tomatoes in half; peel cucumber into ribbons; finely dice onion; thinly slice spinach (if desired). In a small bowl, beat egg. Set all aside.
-
Crumble feta into a small bowl and whisk with milk until smooth. Set aside in the fridge for serving.
-
Heat a drizzle of oil in a medium fry-pan on medium heat. Cook leek, garlic and Greek cannellini blend for 3-4 minutes, until very soft. Add salt and lemon zest and juice and season with pepper. Remove from heat and add cannellini beans. Mash until well crushed then transfer to a medium bowl.
-
Stir through Parmesan, parsley, breadcrumbs and egg. Wipe pan clean and return to low-medium heat with a little more oil. Use a tablespoon to scoop mixture into pan then flatten out and cook, in batches, for about 2 minutes each side, until golden brown. Set aside and keep warm while you cook remaining cakes.
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While cannellini cakes cook add all Greek salad ingredients to a medium bowl. Season, toss to combine and set aside.
-
To serve, divide feta whip between plates and spread out. Top with Greek salad and cannellini cakes.
Nutritional Information
Energy |
1843 kj 440 kcal |
---|---|
Protein | 25.2g |
Carbohydrate | 34.4g |
Fat | 24.6g |