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ORIENTAL BEAN CAKES
Ingredients
1 cup (180g) dried adzuki beans
1/2 cup (100g) uncooked brown rice
3 1/2 cups (840mL) water
1 tsp (2g) ginger, minced
1 Tbsp (8g) Chinese five-spice powder
2 Tbsp (15g) tamari
1 tsp (3g) cayenne pepper
1/2 cup (90g) scallions, minced
1/2 cup (40g) unseasoned whole wheat bread crumbs
1 red bell pepper, diced
2 Tbsp (20g) sesame seeds
Directions
Pick over beans and rice to remove any debris and rinse well. Combine beans and rice in a pressure cooker with water, 1 tsp (3g) five-spice powder and ginger. Bring to a boil and skim foam that rises to surface. Remove cooker from heat and secure lid in place. Return cooker to heat and bring to high pressure. Cook 20 minutes.
Place cooker in sink and run cold water over top to release pressure. Remove lid and stir in remaining five spice powder, tamari, cayenne, scallions, bread crumbs and red pepper.
When cool enough to handle, form bean mixture into patties. Sprinkle sesame seeds over top and place on nonstick baking sheet. Preheat oven to 350°F (175°C). Bake bean cakes until hot in center, about 15 minutes.
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