Cripsy Cannellini Bean Cakes with Pancetta
Ingredients
- 2 tablespoons olive oil, plus extra for frying
- 4 oz finely diced pancetta
- 1/4 cup finely diced onion
- 3 garlic cloves, minced
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon paprika
- 2 15-ounce cans cannellini beans
- 1 1/2 cups panko bread crumbs
- 1/4 cup grated parmesan cheese
- Kosher salt and freshly ground black pepper, to taste
- 1/3 cup all-purpose flour
- 2 large eggs, beaten
- crème fraiche, for garnish
Instructions
In a sauté pan, heat 2 tablespoons olive oil over medium heat. Add the pancetta and onion and cook for about 4 minutes. Add the garlic, oregano, basil, and paprika, and continue to cook, stirring periodically, for another 3 minutes, or until the onion is translucent.
Place the onion mixture into the bowl of a food processor, along with 1 can of drained cannellini beans. Pulse until it is finely chopped, but take care not to make it too mushy. Add the second can of cannellini beans and give it 5 pulses.
Transfer the bean mixture into a bowl and stir in 1/2 cup panko bread crumbs, parmesan cheese and season with salt and pepper.
Use a standard sized ice cream scoop and your hands to form 1/2-inch patties. Set up a breading station with the flour, egg and panko bread crumbs. Lightly dredge the patties in the flour, dip into the egg, and then into the remaining panko bread crumbs.
In a large non-stick skillet, heat about 1/4 inch of olive oil over moderate heat. Fry the cannellini bean cakes until golden brown, about 2 minutes per side. Drain on paper towels. Serve with a dollop of crème fraiche.