Title: Peanut Breakfast Cakes
Categories: New, Veglife2
Yield: 1 servings

1 19 oz can white beans; or 2
-cups cooked
(such as cannellini)
1 1/2 c Fresh whole wheat bread
-crumbs
(3-4 slices with crusts
-removed)
3/4 c Peanuts; finely chopped
1/2 lg Onion; finely chopped
1 lg Rib celery; finely chopped
1 lg Egg
1/2 ts Liquid smoke flavoring
1/2 ts Tabasco sauce; (or more to
-taste)
Salt & pepper to taste
Vegetable oil; (preferably
-peanut)

Mash beans in a food processor or by hand until coarse. combine them in a
large mixing bowl with all the other ingredients. Heat 1 teaspoon of the
oil in a nonstick skillet or griddle over medium-high heat. Drop bean
mixture by heaping tablespoonfuls into the skillet, and cook 3 to 4 minutes
on each side, until cakes are well-browned. You will probably need to do
this in batches, lightly oiling the pan between batches.

By "Karen C. Greenlee" on Mar 21, 1999.

NOTES : Carver meant these to stand for breakfast sausage patties and
suggested they be served topped with poached eggs and cream gravy. A more
'90s presentation would be to stuff them, falafel style, along with mixed
baby greens, into a pita pocket.

Recipe by: Veggie Life, March, 1999 (George Washington Carver)

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