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Thursday, January 26, 2012

Bean Cake Recipe

2/3 cup Garbanzo Bean flour

Preferred seasonings; recommended:  Greek, Mediterrainean, Spanish, Mexican

(I always use salt, spicey peppers, garlic, onions, coriander, cumin, cilantro; sometimes substitute curry, safron, etc.;

sometimes substitute Soy flour, for up to half of the bean flour.)

2/3 cup cold water

Mix well; let stand 5 minutes while pan heats up.  Place 1-2 tablespoons butter and a teaspoon or so of olive oil in medium-hot pan.  Pour beancake batter into center of pan, then spread out into an even layer with the back of a larger sized spoon.

Cook to light golden brown on both sides, then serve rolled up around a filling of Sour Cream, Cucumbers, Olives, Pimientos, Dried Tomatos,  Cured Greek meats, etc., for Mediterrainean style.

Oddly enough, they taste a lot like potato knishes.

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