Cripsy Cannellini Bean Cakes with Pancetta | Food Stuff
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Cooking tools:
- Food processor
- Saute pan
- Ice cream scoop
- Mixing bowl
- Nonstick skillet
- Paper towel
- Spoon
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Grater
- Whisk
- Plate
- Fork
- Spatula
- Baking dish
Ingredients
- 2 15-ounce cans cannellini beans
- crème fraiche, for garnish
- 1/4 teaspoon dried basil
- 2 large eggs, beaten
- 1/3 cup all-purpose flour
- 3 garlic cloves, minced
- Kosher salt
- freshly ground black pepper
- 2 tablespoons olive oil, plus extra for frying
- 1/4 cup finely diced onion
- 1/4 teaspoon dried oregano
- 4 oz finely diced pancetta
- 1 1/2 cups panko bread crumbs
- 1/4 teaspoon paprika
- 1/4 cup grated parmesan cheese
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