Fava Bean Cakes with Diced Red Peppers and Yogurt
This simple main course pairs favorite Mediterranean flavors and ingredients.
|Author:||Inspired by Vegetarian Times, 2002.07|
|2 cups||fava beans, drained and rinsed|
|1||onion, peeled and diced|
|1 tsp.||garlic, minced|
|1 tbsp.||olive oil, plus extra olive oil for frying|
|1 tbsp.||fresh lemon juice|
|3 tbsp.||white unbleached flour|
|2 tbsp.||fresh Italian parsley, chopped|
|1-1/2 cups||plain low-fat yogurt, for garnish|
|1||red bell pepper, seeded and diced, for garnish|
- Combine fava beans, egg, onion, garlic, 1 tbsp. olive oil, lemon juice and 1 tbsp. parsley in food processor. Process until coarsely chopped and well combined.
- Heat 2 to 3 tbsp. olive 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 on other side. Carefully remove from skillet and place cakes on plates. Repeat with remaining bean mixture until it is used up.
- To serve, spoon generous scoops of yogurt over each serving and sprinkle with parsley and diced red pepper; Serve immediately.
|Amount per serving
|% Daily Value*|
|Total Fat 11g||17%|
|Saturated Fat 3g||15%|
|Total Carbohydrate 26g||9%|
|Dietary Fiber 5g||20%|
|Includes Added Sugars|
The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.