Crispy Bean Cakes
This recipe is inspired by the book “The Sioux Chef’s Indigenous Kitchen” by Sean Sherman. We have made adjustments using SweetGrass Trading Co. products.
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Cooking tools:
- Food processor
- Oven
- Stove
- Skillet
- Baking sheet
- Spatula
Ingredients
- 2 cups cooked Ramona Farms beans, drained
- 12 tsp chopped sage
- 1 duck egg
- ¼ cup chopped wild onion or shallot
- 1 pinch Sakari Botanicals salt of your choosing
- 1 pinch crushed juniper
- ¼ cup corn flour plus a tablespoon for dusting cakes as needed
- 34 tbsp Seka Hills Extra Virgin Olive Oil
- 1 pinch Sumac
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