Cannellini bean cakes with gremolata

Ben Tishs easy savoury cakes are a delicious way to increase your daily vegetable intake
Cannellini bean cakes with gremolata
  • Rating:
  • Serves: 2
  • Cook Time: 25 minutes
  • Prep Time: 10 minutes
  • Effort: easy


For the gremolata dressing

  • 1 lemon, grated zest only
  • 1 cloves garlic, finely chopped
  • 3 tbsp finely chopped flat-leaf parsley
  • 4 tbsp extra virgin olive oil

For the cannellini bean cakes

  • 250 g king edward potatoes, peeled and diced
  • 35 g cavolo nero, stalks removed
  • olive oil, for frying
  • 1 small sprig rosemary, picked and chopped
  • 1 cloves garlic, finely chopped
  • 150 g cooked or tinned cannellini beans, drained
  • plain flour, for dusting

To serve

  • 3 rashers streaky bacon, or pancetta


1. For the gremolata dressing: mix all the ingredients together and set aside until needed.

2. For the cannellini bean cakes: Bring a large saucepan of salted water to the boil and cook the potatoes until tender. Drain well and allow to cool a little. Mash roughly, keeping a bit of texture.

3. In a pan of fresh boiling salted water, blanch the cavalo nero until al dente. Drain well and set aside.

4. Heat a little olive oil in a heavy-based frying pan and fry the rosemary and garlic for 1 minute, then add the cannellini beans, season well with sea salt and freshly ground black pepper and crush the beans lightly.

5. Add the bean mixture to the mashed potatoes, mix well and season to taste. Roughly chop the cavalo nero, stir it into the bean mixture and adjust the seasoning if necessary.

6. Shape the mixture into cakes and dredge lightly with flour.

7. Shallow-fry the cakes in olive oil over a medium heat, turning to brown them on both sides.
Meanwhile, cook the bacon until crisp.

8. Serve the cakes topped with the bacon and sprinkled with gremolata dressing.

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