Fava Bean Cakes With Diced Red Peppers And Yogurt Recipes

SPICY FAVA BEAN FRITTERS WITH LEMON MINTED YOGURT

Spicy Fava Bean Fritters with Lemon Minted Yogurt image

Provided by Jamie Oliver

Time 40m

Yield 10servings

Number Of Ingredients 15

Ingredients

2.2 pounds fresh fava beans, in their pods (about 2/3 pound shelled weight) or 1 pound defrosted fava beans, skinned
6 sprigs fresh cilantro
1 bunch fresh mint
Sea salt and freshly ground black pepper
1/2 teaspoon cayenne pepper
1 level teaspoon ground cumin
1/2 fresh red chile, seeded and finely sliced
1 lemon, zest and juiced
1 teaspoon all-purpose flour
4 cups vegetable oil
1 small piece potato, peeled, optional
4 tablespoons plain yogurt
A few handfuls mixed crunchy salad leaves, washed and spun dry
Extra-virgin olive oil
Pickled chiles, to serve

Steps:

These fritters make a delicious snack. They not only taste awesome but they look amazing - dark and crunchy on the outside, bright green and soft inside! They're simple to make, and the spiciness just makes them work. This dish is best made with early season, fresh-as-a-daisy, pastel-green fava beans. Or you can use frozen fava beans - simply defrost them and pinch off the skins.
Boil any larger white-skinned fava beans for 30 seconds, then drain. When cool, pinch their skins off - they'll taste less bitter if you do this. Now whiz the cilantro and half the mint in a food processor. Season with salt and pepper, and then add the spices, chile, fava beans and lemon zest and whiz until finely chopped (stopping once or twice to scrape the mixture off the sides). Sprinkle in the flour and pulse for a few seconds. Don't add any more flour or the mixture will become too dry.
Get a large saucepan and pour in the vegetable oil until it's 2 to 3 inches deep. Be careful - keep kids and pets away, and make sure the handle isn't sticking out so you don't accidentally catch it and spill the hot oil. Heat the oil. To check whether it's hot enough for frying, drop in the piece of potato - as soon as it sizzles and floats to the top, you're in business. Remove the potato and discard it.
Cover a plate with a sheet of waxed paper. Scoop up a small amount of the fava bean mixture and either use your hands or 2 spoons to shape it into little rounds, then put them onto the plate. When they're all done, carefully lower 1of them into the hot oil with a slotted spoon and fry until crispy brown. Remove with a slotted spoon and drain on a plate lined with paper towels. When you've got the hang of it, fry the rest of them - they should all fit into the pan at the same time but, if not, simply do in batches.
For the lemon minted yogurt, squeeze half the lemon juice into the yogurt. Pick and chop the rest of your the leaves and stir them in, adding salt and pepper, to taste. Dress your salad leaves with a squeeze of lemon juice and some olive oil.
Sprinkle the fritters with salt and serve with the lemon minted yogurt, the dressed salad leaves and some pickled chilies.

REFRIED BEAN CAKES

Refried Bean Cakes image

Make and share this Refried Bean Cakes recipe from Food.com.

Provided by zevy2688

Categories < 30 Mins

Time 20m

Yield 16 patties, 4 serving(s)

Number Of Ingredients 5

Ingredients

15 ounces refried black beans
2 tablespoons cornmeal
1/2 cup matzo meal
1/4 teaspoon cumin (optional)
1 teaspoon chili powder (optional)

Steps:

Preheat oven to 350°F Mix all ingredients together in a large bowl using clean hands. Add extra cornmeal of whole wheat flour if the mixture is very sticky. Roll into a balls in your hands and place balls on greased cookie sheet. Use your palm to flatten into a patty. Repeat, yielding 16-18 cakes. Bake for 15 minutes, or until firm.

Nutrition Facts : Calories 168.8, Fat 1.7, SaturatedFat 0.6, Cholesterol 8.5, Sodium 323.3, Carbohydrate 31.1, Fiber 6.3, Sugar 0.3, Protein 7.5

FAVA BEANS WITH YOGURT

Fava Beans With Yogurt image

Provided by Molly O'Neill

Categories dinner, weekday, side dish

Time 15m

Yield Four servings

Number Of Ingredients 10

Ingredients

2 pounds fresh fava beans, shelled
8 ounces plain low-fat yogurt
1 teaspoon light brown sugar
1 teaspoon fresh lemon juice
1 teaspoon mustard powder
Pinch ground nutmeg
1 clove garlic, peeled and crushed
1 teaspoon finely chopped fresh mint
1/2 teaspoon freshly ground pepper
Kosher salt to taste

Steps:

Bring a large saucepan of water to a boil. Add the fava beans and return to a boil. Lower heat slightly and simmer until tender, about 2 to 5 minutes. Drain and refresh under cold water; slip the skins off the beans.
Put the yogurt in a medium-size bowl and stir in the brown sugar, lemon juice, mustard powder, nutmeg, garlic, mint, pepper and salt. Stir in the beans. Divide among 4 plates and serve.

Nutrition Facts : @context http, Calories 243, UnsaturatedFat 1 gram, Carbohydrate 45 grams, Fat 3 grams, Fiber 17 grams, Protein 21 grams, SaturatedFat 1 gram, Sodium 669 milligrams, Sugar 26 grams

FAVA BEAN CAKES WITH DICED RED PEPPERS AND YOGURT

Fava Bean Cakes With Diced Red Peppers and Yogurt image

A tasty vegetarian entree using flavours from the Mediterranean. This recipe comes from the Vegetarian Times.

Provided by Dreamer in Ontario

Categories Beans

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 cups canned fava beans, drained and rinsed
1 large egg
1 onion, peeled and diced
1 teaspoon minced garlic
1 tablespoon olive oil, plus extra oil for frying
1 tablespoon fresh lemon juice
3 tablespoons all-purpose flour
2 tablespoons chopped Italian parsley
1 1/2 cups plain low-fat yogurt
1 red pepper, seeded and diced

Steps:

Combine fava beans, egg, onion, garlic, 1 Tbs. olive oil, lemon juice, flour, and 1 Tbs. parsley in food processor. Process until coarsely chopped and well combined.
Heat 2 to 3 Tbs. oil in large skillet over medium heat. When hot, scoop 1/4 cup bean mixture into oil and repeat until skillet is full. Cook for 2 to 3 minutes on one side, and when firm and slightly brown, turn over to cook other side. Carefully remove from skillet and place on plates. Repeat with remaining bean mixture until mixture is used up.
To serve, spoon generous scoops yogurt over each serving and sprinkle with parsley and diced red pepper. Serve immediately.

Nutrition Facts : Calories 242, Fat 6.6, SaturatedFat 1.9, Cholesterol 58.4, Sodium 88.9, Carbohydrate 32.8, Fiber 5.8, Sugar 10.7, Protein 14.1

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