Fava Bean Cakes with Diced Red Peppers and Yogurt
Elevate your appetizer game with these flavorful and wholesome Fava Bean Cakes with Diced Red Peppers and Yogurt! These crispy, golden patties are made with nutrient-rich fava beans, aromatic parsley, and a hint of ground cumin, offering a delightful blend of earthy and savory notes. Pan-fried to perfection, each cake is topped with sweet, sautéed red bell peppers and a tangy, creamy yogurt sauce infused with fresh lemon juice. This Mediterranean-inspired dish is perfect for entertaining or enjoying as a light meal, and it comes together in just 35 minutes. Garnish with a pinch of paprika for a pop of color and spice, and serve warm for a truly satisfying experience. Ideal for vegetarians and fans of bold flavors, this recipe is sure to impress!
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Recipe Information
Ingredients
- 400 grams Fava beans (fresh or frozen)
- 1 medium Red bell pepper
- 2 cloves Garlic cloves
- 30 grams Fresh parsley
- 1 teaspoon Ground cumin
- 50 grams Breadcrumbs
- 1 large Egg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 200 grams Plain yogurt (preferably Greek yogurt)
- 1 tablespoon Lemon juice
- 3 tablespoons Olive oil
- 2 tablespoons Cooking oil
- 0.5 teaspoon Ground paprika (for garnish, optional)
Instructions
If using fresh fava beans, blanch them in boiling water for 2-3 minutes, drain, and remove the outer skins. Skip this step if using pre-shelled frozen fava beans.
In a food processor, combine the fava beans, garlic, parsley, ground cumin, salt, black pepper, breadcrumbs, and egg. Blend until the mixture forms a coarse paste.
Shape the mixture into 8-10 small patties, about 2 inches in diameter and 1/2 inch thick.
Heat 2 tablespoons of cooking oil in a large nonstick skillet over medium heat. Fry the fava bean cakes in batches for 3-4 minutes per side, or until golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.
Dice the red bell pepper into small cubes. In a separate skillet, heat 1 tablespoon of olive oil over medium heat. Sauté the diced red peppers for 3-4 minutes until softened. Set aside.
In a small bowl, whisk together the yogurt, lemon juice, and 2 tablespoons of olive oil. Adjust seasoning with a pinch of salt if needed.
To serve, place the fava bean cakes on a serving plate. Top each cake with a spoonful of the diced red pepper and a dollop of the yogurt sauce. Sprinkle with a pinch of ground paprika for garnish, if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
1482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.0 g | 115% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 3481 mg | 151% | |
| Total Carbohydrate | 124.5 g | 45% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 21.3 g | ||
| Protein | 60.7 g | 121% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 487 mg | 37% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 2327 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
