NAH6: A Foodie Dice Challenge Edition. Curried Bean Cakes

With the second roll of the dice, I chose to use the vegetarian protein and I ended up with:

Beans

Rice

Cabbage

Curry

Dill

Hot Peppers

Roast/Bake

 The hardest part of this was the roast bake thing, and the dill element.  Dill is an herb that I rarely use.  There is something about these dice that makes me much more creative.  Curry is an herb that I do use a lot though.  Then all of a sudden everything just sort of clicked together.

 

I knew that the roasted element would have to be the cabbage straight away.  I couldn’t think of any way of roasting the beans at all.  I decided to make a panko crusted bean cake with basamati brown rice.  It would go alongside curry roasted cabbage.  With the dill I made a pickled fennel, raddish , pimento and finger chilies.  To tie everything together I had a sweet coconut sirracha sauce.

It winded up pretty well balanced.  You had the spiciness and depth of the entire dish, lots of richness.  You had all sorts of great textures going on, the crispness of the bean cake along with the soft roasted cabbage.  The rich creamy sauce went well and countered perfectly with the pickled vegetables.  I’ve got to say these foodie dice have reinvigorated my desire to cook.

I wish I would have though plating through more though because this doesn't really do the dish justice.

Ingredients:

For the pickled vegetables:

One Fennel Bulb

4 Pimento Peppers

3 Finger Peppers

½ Bunch Fennel

1 Teaspoon sliced fresh ginger

1 Bunch Raddish

2 Cups Vinegar

½ Cup Sugar

Juice of one Lime

1/2 Bunch Fresh Dill

Two star Anise Pods

For The Bean Cakes:

2 Cups cooked white beans drained

½ Cup Flour

2 Tablespoons sweet Curry Powder

¼ Cup Panko

Coconut Oil for frying

1 Cup Cooked Basamati Brown Rice

For the Coconut Sirracha Sauce:

1 Can whole fat coconut Milk

Zest of one lime

1 Tablespoon Siraccha

For the Cabbage:

1 Head Cabbage

3 Tablespoons Extra Virgin Olive Oil

1 Tablespoon Curry Powder

1 Teaspoon Cumin

1 Teaspoon Coriander

Method:

For the sauce:

Refrigerate a can of Coconut Milk for around 8 hours or overnight.  DO NOT SHAKE

Scoop off the cream from the top half of the can leaving the rest of the clear liquid behind

Whisk the sirracha and lime zest together with the removed coconut cream.

For the Bean Cakes:

Add cooked beans to blender and pulse until finely ground

Transfer mixture to bowl and add in all remaining ingredients except Panko and stir until combined.

Season the mixture with salt and pepper

Form into round cakes and coat both sides with panko

Cook both sides over medium heat until browned

For the Cabbage:

Cut the cabbage into large wedges.

Combine all ingredients and mix until coated.  Season with salt and pepper.

Roast at 375F for 45 minutes

For the Pickled Vegetables:

Over Medium Heat, dissolve the sugar over medium heat

Add all of the thinly sliced vegetables to the mix along with the lime juice and cover and let sit for at least two hours.