Thai Bean Cakes
with Soba Noodle Salad and Roasted Cashews
Cooking Steps
Bring a medium saucepan of water to the boil. Drain and rinse the cannellini beans. Add to a medium bowl and mash with a potato masher or fork until smooth. Zest the lime and slice into wedges. Finely slice the spring onion. Finely chop the coriander (stems and leaves). Add the lime zest, spring onion and coriander to the same bowl as the beans.
Add the soba noodles (use suggested amount) to the saucepan of boiling water and cook for 4 minutes, or until ‘al dente’. Drain, refresh under cold water and set aside.
Add the red curry paste (use suggested amount), soy sauce (for the beans) and plain flour to the bowl with the beans. Mix to combine. Shape ¼ cup of the mixture into a small patty about 1 cm thick. TIP: Wet your hands before forming the patties to avoid them sticking to your hands. Set aside on a plate. Repeat with the remaining mixture. You should get 3 small patties per person.
Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Once hot, add the thai bean cakes to the pan, reshaping them if necessary so they are even, and cook for 3-4 minutes on each side, or until browned and heated through. TIP: Don’t flip the bean cakes before their time is up so they can set!
While the bean cakes are cooking, dice the cucumber. Grate the carrot (unpeeled). Combine the soy sauce (for the salad), honey and sesame oil in a medium bowl. Place the baby spinach leaves, cucumber, carrot, roasted cashews and soba noodles in the bowl with the dressing. Juice the lime wedges to get 3 tsp of juice and add to the bowl. Toss to combine.
Divide the thai bean cakes and soba noodle salad between plates. Enjoy!
