Peanut Breakfast Cakes

Peanut Breakfast Cakes Ingredients

1 19 oz can white beans; or 2	1 lg Rib celery; finely chopped
(such as cannellini)	1 lg Egg
1 1/2 c Fresh whole wheat bread	1/2 ts Liquid smoke flavoring
(3-4 slices with crusts	1/2 ts Tabasco sauce; (or more to
3/4 c Peanuts; finely chopped	Salt & pepper to taste
1/2 lg Onion; finely chopped	Vegetable oil; (preferably

Instructions for Peanut Breakfast Cakes

Mash beans in a food processor or by hand until coarse. combine them in a large mixing bowl with all the other ingredients. Heat 1 teaspoon of the oil in a nonstick skillet or griddle over medium-high heat. Drop bean mixture by heaping tablespoonfuls into the skillet, and cook 3 to 4 minutes on each side, until cakes are well-browned. You will probably need to do this in batches, lightly oiling the pan between batches. By "Karen C. Greenlee" on Mar 21, 1999. NOTES : Carver meant these to stand for breakfast sausage patties and suggested they be served topped with poached eggs and cream gravy. A more 90s presentation would be to stuff them, falafel style, along with mixed baby greens, into a pita pocket. Recipe by: Veggie Life, March, 1999 (George Washington Carver) Converted by MM_Buster v2.0l.

Main Ingredient: CakeCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Beans	Celery	Egg	Onion
Tabasco	Vegetable oil	Wheat

Vegetables Egg Celery Bean Onion Cake

for flavor and categorization

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