Oriental Bean Cakes


By Kathryn Arnold  |  

Yields 10 patties

Prep Time: 15 minutes
Cooking Time: 35 minutes

1 cup dried adzuki beans
1/2 cup uncooked brown rice
3 1/2 cups water
1 teaspoon ginger, minced
1 tablespoon Chinese five-spice powder
2 tablespoons tamari
1 teaspoon cayenne pepper
1/2 cup scallions, minced
1/2 cup unseasoned whole wheat bread crumbs
1 red pepper, diced
2 tablespoons sesame seeds

1. Pick over beans and rice to remove any debris and rinse well. Combine beans and rice in a pressure cooker with water, 1 teaspoon five-spice powder, and ginger. Bring to a boil and skim foam that rises to the surface. Remove cooker to heat and bring to high pressure. Cook 20 minutes.

2. Place cooker in sink and run cold water over top to release pressure. Remove lid and stir in remaining five spice powder, tamari, cayenne, scallions, bread crumbs, and red pepper.

3. When cool enough to handle, form bean mixture into patties. Sprinkle sesame seeds over top and place on a nonstick baking sheet. Preheat oven to 350 degrees. Bake bean cakes until hot in the center, about 15 minutes.

Note: To make Oriental Bean Cakes in a hurry, skip Step 1 and add seasonings and bread crumbs to 2 cups canned adzuki beans and 1 1/2 cups leftover cooked brown rice. Proceed with Step 3.

CALORIES PER SERVING: 330
GRAMS OF FAT: 6.2
% FAT CALORIES: 17
CHOLESTEROL: mg.