White Bean Cakes with Smashed Peas
- 20 mintotal time
- $1.84£1.10a serving
- 445422calories
- 19 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Crisp-edged cannellini bean cakes with lemon and herbs, served with roughly crushed minty peas.
Ingredients
Serves 4.
- 2 (15 oz) cans cannellini beans, drained and rinsed
- 1 lemon
- 3 oz panko breadcrumbs
- 1 large egg, beaten
- ½ bunch green onions, finely sliced
- ¼ bunch parsley, finely chopped
- 3 cups frozen peas
- ¼ bunch mint, leaves chopped
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- 3 tbsp vegetable oil
- 1 tbsp olive oil
- salt, to taste
- black pepper, to taste
Contains: wheat (gluten), egg, mustard, sulfites. Check the label: milk. Always read the labels if you cook for someone with an allergy.
Method
- Put the kettle on. Tip the beans into a large bowl, pat them dry with absorbent paper and mash with a fork or potato masher until mostly smooth, with a few chunky pieces left.
- Finely grate in the zest of the lemon (keep the lemon). Add the panko, eggs, green onions, parsley, Dijon mustard, garlic powder, ½ teaspoon of salt and plenty of black pepper. Mix well, then shape into 8 small flat cakes.
- Heat the vegetable oil in your largest non-stick frying pan on medium heat. Fry the cakes for 3–4 minutes per side, turning carefully with a spatula, until deep golden, crisp and cooked through.
- Meanwhile, put the peas in a saucepan, cover with just-boiled water from the kettle and simmer for 3 minutes until steaming hot. Drain, return to the pan and roughly crush with the olive oil, the mint, the juice of half the lemon and a pinch of salt.
- Serve the bean cakes with the minty peas and the rest of the lemon cut into wedges.
Leftovers: The cakes keep in the fridge for 2 days; reheat in a frying pan or hot oven until piping hot.
Ingredients
Serves 4.
- 2 × 400 g tins cannellini beans, drained and rinsed
- 1 lemon
- 80 g panko breadcrumbs
- 1 egg, beaten
- ½ bunch spring onions, finely sliced
- ¼ bunch parsley, finely chopped
- 400 g frozen peas
- ¼ mint (pack), leaves chopped
- 1 tsp Dijon mustard
- ½ tsp garlic granules
- 3 tbsp vegetable oil
- 1 tbsp olive oil
- salt, to taste
- black pepper, to taste
Contains: gluten, egg, mustard, sulphites. Check the label: milk. Always read the labels if you cook for someone with an allergy.
Method
- Put the kettle on. Tip the beans into a large bowl, pat them dry with absorbent paper and mash with a fork or potato masher until mostly smooth, with a few chunky pieces left.
- Finely grate in the zest of the lemon (keep the lemon). Add the panko, eggs, spring onions, parsley, Dijon mustard, garlic granules, ½ teaspoon of salt and plenty of black pepper. Mix well, then shape into 8 small flat cakes.
- Heat the vegetable oil in your largest non-stick frying pan on medium heat. Fry the cakes for 3–4 minutes per side, turning carefully with a spatula, until deep golden, crisp and cooked through.
- Meanwhile, put the peas in a saucepan, cover with just-boiled water from the kettle and simmer for 3 minutes until steaming hot. Drain, return to the pan and roughly crush with the olive oil, the mint, the juice of half the lemon and a pinch of salt.
- Serve the bean cakes with the minty peas and the rest of the lemon cut into wedges.
Leftovers: The cakes keep in the fridge for 2 days; reheat in a frying pan or hot oven until piping hot.
Nutrition per serving
| Calories | 445 |
|---|---|
| Protein | 19 g |
| Carbohydrate | 57 g |
| Fat | 17 g |
| Fiber | 12 g |
| Sodium | 699 mg |
| Calories | 422 |
|---|---|
| Protein | 19 g |
| Carbohydrate | 45 g |
| Fat | 19 g |
| Fibre | 15 g |
| Sodium | 218 mg |
Worked out from the ingredients, 301 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $1.84 a serving in the US (range $1.41–$2.44) and £1.10 in the UK (range £0.84–£1.45). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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