Seattle Times Crispy Bean Cakes with Harissa, Lemon, and Herbs

 Seattle Times Crispy Bean Cakes with Harissa, Lemon, and Herbs

Mom cut out this recipe for me from the print edition, probably online somewhere

2 15 ounce cans of beans, such as chickpeas, pinto, kidney, or black, drained

1/2 cup fresh cilantro leaves and tender stems, chopped, plus more for garnish

1/4 cup fresh dill, chopped, plus more for garnish

1/4 slice scallions

3 tablespoons cornstarch

1 tablespoon harissa, plus more for serving

3/4 teaspoon ground coriander

1/2 teaspoon ground cumin

2 teaspoons kosher salt

1 teaspoon black pepper

1 lemon, zested and cut into wedges

1 egg white

6 tablespoons olive oil, plus more as needed

Labneh or full-fat Greek yogurt, for serving (optional)

1. Place the drained beans in a large bowl and crush using a fork or your fingers until coarsely mashed. Add the cilantro, dill, scallions, cornstarch, harissa, coriander, cumin, salt, and pepper. Add the lemon zest and stir to incorporate. Alternatively, you can incorporate ingredients using a food processor and pulse to combine. 

2. In a small bow, whisk the egg white until foamy and fold it into the bean mixture. Cover the mixture and refrigerate to chill slightly, at least 15 minutes, before shaping and frying.

3. Heat 3 tablespoons oil in a medium (10-inch) nonstick skillet or a well-seasoned cast-iron skillet over medium-high. Working in batches, use a 1/4 cup measure to scoop portions  of the bean mixture into the oil. Using the flat surface of the cup, press each scooped portion to tightly pack and shape it into a 1/4 inch thick patty. Cook, until the bottom is golden brown, about 3 minutes. Turn using a wide spatula, and brown the other side, about 2 minutes.

4. Remove cooked cakes from oil and drain on a plate lined with paper towels or a cooling rack on a baking sheet. Repeat until all the bean mixture is used, adding the remaining oil and removing any loose bits from the skillet as necessary. Return the bowl to the refrigerator in between batches to keep the mixture chilled.

5. Serve lemon wedges alongside the crispy cakes for squeezing. Garnish with dollops of labneh, if using, additional fresh herbs and harissa for dipping.