White Bean and Artichoke Cakes with Smoky Pepper Sauce, Lemon Asparagus, and Almond Crumbs

Name: White Bean and Artichoke Cakes with Smoky Pepper Sauce, Lemon Asparagus, and Almond Crumbs
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 14 oz cooked white beans, drained; 8.5 oz canned artichoke hearts, drained and chopped; 2/3 cup rolled oats; 1 cup yellow onion, finely chopped; 4 cloves garlic, minced; 1/2 cup fresh parsley, chopped; 2 tsp Dijon mustard; 2 tsp smoked paprika; 1 tsp ground cumin; 1 1/4 tsp salt; 1/2 tsp black pepper; 4 tbsp olive oil; 1/3 cup sliced almonds; 1/4 cup dairy-free breadcrumbs; 7.8 oz roasted red peppers; 3/4 cup unsweetened oat milk; 1 tbsp sherry vinegar; 10.5 oz green asparagus; 1 whole lemon

An original vegan dish featuring golden white bean and artichoke cakes, served over a silky smoky red pepper sauce, with lemon sautéed asparagus and a crunchy almond-parsley finish.

25 minPrep

35 minCook

60 minTotal

4Servings

VeganDairy-FreeVegetarian

Ingredients

Adjust servings

400 g cooked white beans, drained (for the pastelitos)
240 g canned artichoke hearts, drained and chopped (for the pastelitos)
60 g rolled oats (crushed lightly)
120 g yellow onion, finely chopped (divided)
12 g garlic, minced (divided)
20 g fresh parsley, chopped (divided)
10 ml Dijon mustard (for the pastelitos)
5 g smoked paprika (divided)
2 g ground cumin
8 g salt (divided, or to taste)
2 g black pepper (or to taste)
60 ml olive oil (divided)
35 g sliced almonds (for the migas)
30 g dairy-free breadcrumbs (for the migas)
220 g roasted red peppers (escurridos, for the sauce)
180 ml unsweetened oat milk (for the sauce)
15 ml sherry vinegar (for the sauce)
300 g green asparagus (extremos duros retirados)
1 unit lemon (2 tbsp de zumo, dividido)

Nutrition facts

per serving

423 kcal

Calories

15.2 g

Protein

40.8 g

Carbs

23.4 g

Fat

11.1 g

Fiber

29.7 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenTree NutsMustard

Instructions

1
Preheat the oven to 220 °C / 425 °F. Line a small baking tray or baking dish with parchment paper.
2
In a large skillet, heat 1 tablespoon olive oil. Sauté half of the chopped onion for 4 to 5 minutes until tender. Add half of the garlic, 1 teaspoon smoked paprika, and the cumin; cook 30 seconds more. Let it cool slightly.
3
In a large bowl, mash the white beans, leaving some texture. Add the artichoke hearts, rolled oats, the cooled onion-garlic mixture, Dijon mustard, 2 tablespoons parsley, 3/4 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon lemon juice. Mix well and let it rest for 10 minutes so the oats absorb moisture.
4
While the mixture rests, place the sliced almonds and breadcrumbs on the tray. Toss with 1 tablespoon olive oil and a pinch of salt. Bake for 5 to 7 minutes at 220 °C / 425 °F, stirring once, until golden. Add 1 tablespoon chopped parsley after baking and set aside.
5
Shape the bean and artichoke mixture into 8 compact cakes. Heat 2 tablespoons olive oil in a nonstick skillet over medium heat. Brown the cakes for 3 to 4 minutes per side until firm and crusty. Transfer them to the tray and bake for 8 minutes at 220 °C / 425 °F to finish setting inside.
6
For the sauce, heat 1 tablespoon olive oil in a small saucepan. Add the remaining onion and cook for 4 minutes. Stir in the remaining garlic and cook 30 seconds. Add the roasted red peppers, oat milk, sherry vinegar, the remaining 1/2 teaspoon smoked paprika, 1/4 teaspoon salt, and a pinch of black pepper. Simmer gently for 5 minutes.
7
Blend the sauce until smooth. Return it to the saucepan if needed and adjust with a little more salt or a few drops of lemon juice if you want extra brightness.
8
In the same skillet used for the cakes, heat the remaining 1 tablespoon olive oil. Sauté the asparagus for 4 to 5 minutes until tender but still vibrant. Add the lemon zest, the remaining 1 tablespoon lemon juice, and a pinch of salt; toss well.
9
To serve, spread the smoky pepper sauce onto the plates. Place the white bean and artichoke cakes on top, add the lemon asparagus on the side, and finish with the crunchy almond crumbs and remaining parsley.

Chef tips

If the cake mixture feels too wet, add 1 to 2 extra tablespoons of ground oats and let it rest 5 more minutes. For a finer texture, chop the artichokes very small before mixing.

Substitutions

You can replace oat milk with unsweetened soy milk if soy is not an issue. Almonds can be swapped for sunflower seeds to avoid tree nuts. Sherry vinegar may be replaced with mild red wine vinegar.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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