Ingredients :
1 1/2 Cups Lima Beans -- Cooked And Mashed
1 Cup Soft Breadcrumbs
1/2 Cup Finely Chopped Onion
2 Tablespoons Parsley -- Chopped
1 Teaspoon Salt
1/4 Teaspoon Pepper
1/2 Teaspoon Dried Ground Sage
To Fry: -- 1/4 Cup Oil Or Butter
To Serve: -- Creole Sauce
Preparation Method :
1. Combine your mashed lima beans, breadcrumbs, onion, parsley, salt, pepper and sage.
2. Using your hands, shape your mixture into flat little cakes about the size of a small hamburger.
3. Refrigerate the cakes for 1 hour, during which time you can prepare the Creole sauce.
4. Sauté your cakes in a skillet, very gently, in oil for about 3 minutes per side.
5. Once they are nicely browned on both sides, they are ready to serve.
6. Pour the Creole sauce over and enjoy!
ChupaNote : The original recipe called for bacon fat.
I used half olive oil and half butter to fry the bean cakes. I had double the pepper next time.
Per Serving (excluding unknown items) :
176 Calories;
1g Fat (3.1% calories from fat);
10g Protein;
33g Carbohydrate;
9g Dietary Fiber;
trace Cholesterol;
405mg Sodium.
Exchanges :
2 Grain(Starch);
1/2 Lean Meat;
0 Vegetable;
0 Fat.
Source : "Nana's Stove blog"
Formatted by : Chupa Babi
* Exported from MasterCook *
