Budget Savory Potato, Onion and White Bean Cakes with Rustic Tomato Sauce

Instructions

1. 1

   1. Place the potato in a pot with water and a pinch of salt. Cook for 12 to 15 minutes, until tender. Drain well and mash into a rustic puree.

2. 2

   2. While the potato cooks, heat 1 tablespoon vegetable oil in a skillet over medium heat. Add the onion and 1 chopped garlic clove. Cook for 6 to 8 minutes until the onion is soft and lightly golden.

3. 3

   3. In a large bowl, combine the mashed potato, cooked white beans, the sautéed onion and garlic, ground oats, the beaten egg, half of the parsley, 1/2 teaspoon sweet paprika, ground cumin, 1/2 teaspoon salt, and black pepper. Mash some of the beans with a fork and mix until you have a mixture you can shape with your hands.

4. 4

   4. Form 8 thick cakes and place them on a plate or tray. If the mixture feels too soft, let it rest for 5 minutes so the oats absorb moisture.

5. 5

   5. For the sauce, heat 1 tablespoon vegetable oil in a small saucepan over medium heat. Add the remaining 2 chopped garlic cloves and cook for 30 seconds. Stir in the crushed tomato, tomato paste, dried oregano, the remaining 1/2 teaspoon sweet paprika, and 1/4 teaspoon salt. Cook for 10 minutes, stirring, until the sauce thickens slightly.

6. 6

   6. Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium heat. Cook the cakes for 4 to 5 minutes per side until deeply golden and firm.

7. 7

   7. If you want to keep them hot and drier on the outside, transfer them to a preheated oven at 200 °C / 400 °F for 5 minutes on a baking tray.

8. 8

   8. Serve the cakes hot with the rustic tomato sauce on top or on the side, and finish with the remaining chopped parsley.