I would like to share with you my twist on an old classic, favorite bean dish.....Bean Cakes...
Though they are deep fried, bean fitters are traditionally called bean cakes.....so I decided to "bake" bean cakes, really....!
Process: Baking along did not achieve the best outcome so I part baked and part fried.
Taste: A different take on bean fritters. Best eaten while hot. It has a balanced sweet and savory taste....ideal to serve as starter and a great accompaniment to warm zobo ogi dessert....
- Bean flour
- Tomato paste
- Baking soda
- Start first by making the bean cakes as these take the longest time to make.
- Sieve some bean flour into a mixing bowl and add some milk, one egg, two spoons honey (more or less as you prefer), a pinch of baking soda, half a teaspoon of salt.
- Mix all ingredients together. Then add some tomato paste to add some colour to the bean cakes. Mix all ingredients together until you achieve a batter similar to a cake batter. Add some milk to adjust the consistency.
- There two steps to making the cakes:
- First scoop some batter into small cake pop moulds. Place in a preheated oven gas mark 4. This stage is just to get the batter to take shape. After about 10 minutes or so, remove the bean cakes from the mould. By now they should be perfect half moon shape.
- Second, transfer the half baked cakes into hot oil and fry for about 3 minutes or until golden brown.