Tuesday, August 14, 2007

Fava Bean Cakes with Diced Red Peppers and Yogurt

This simple main course pairs favorite Mediterranean flavors and ingredients. It comes together quickly and suits family tastes, yet looks dramatic enough to impress VIPs. Serves4.


2 cups canned fava beans, drained and rinsed
1 large egg [or substitute]
1 onion, peeled and diced
1 tsp. minced garlic
1 Tbs. olive oil, plus extra oil for frying
1 Tbs. fresh lemon juice
3 Tbs. all-purpose flour
2 Tbs. chopped Italian parsley
1 ½ cups plain low-fat or regular yogurt, for garnish
1 red pepper, seeded and diced, for garnish

1. 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.

2. 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.

3. To serve, spoon generous scoops yogurt over each serving and sprinkle with parsley and diced red pepper. Serve immediately.

Fava Bean Cakes with Diced Red Peppers and Yogurt [Recipe of the day: Vegetarian Times]

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