These vegetarian “meat” patties provide a lighter alternative to red meat or pork. The beans temper the flavor of the artichokes and cheese while still allowing their flavor to contribute to the overall appeal of these cakes. Serve with vegetables and a salad for a satisfying meal.
ARTICHOKE CAKES (Pantry Cooking with Home Preserved Foods)
1 pint white beans, rinsed and drained
1 can (14-1/2 ounces) quartered artichoke hearts, drained
1/4 cup grated Parmesan cheese
1/4 cup all-purpose flour
1 tablespoon dried onion
1/4 teaspoon garlic powder
Cornmeal
1/4 cup vegetable oil
In a medium bowl, mash drained beans until smooth. Chop artichoke hearts into small pieces. Stir together artichokes and beans until evenly distributed. Add cheese, flour, onion, and garlic powder. Combine well. Cover and refrigerate at least 1 hour.
Form bean/artichoke mixture into 8 round cakes about 1/2-inch thick. Coat each cake with cornmeal. Heat oil in a large skillet over medium high heat until hot and shimmering. Cook artichoke cakes in the hot oil until browned and crispy, about 5 or 6 minutes per side. Serve hot. Serves 3 or 4.
