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Baked Savory Bean Cakes

Baked savoury bean cakes bursting with herby flavour.
Cook Time 34 minutes
Author Bintu Hardy

Ingredients

  • 400 g (2 cups) black eyed bean flour
  • 1 onion minced
  • 1/4 scotch bonnet chilli minced or to taste
  • 2 tbsp dried mixed herbs
  • 4 tbsp finely chopped coriander cilantro
  • 1/2 maggi cube or other stock cube
  • 1/4 tsp salt or to taste
  • 1 1/4 tsp baking powder
  • 4 tbsp olive oil
  • 120-240 ml (1/2 -1 cup) water plus extra to your taste

Instructions

  • Preheat oven to fan assisted 170C / 190C / 375 F / gas 5.
  • Grease a lined baking tray and set aside.
  • Add the bean flour, onion, chilli, herbs, coriander, maggi, salt, baking powder and oil into a bowl and mix them together.
  • Add in 60ml (1/4 cup) of water at a time gently mixing to create a nice smooth batter which is a bit thicker than pancake batter.
  • Then ladle a tbsp of batter at a time on to the baking tray making sure to leave at least 2 inches between each one.
  • Then bake the bean cakes for up to 25 minutes or until the cakes are cooked through and are a nice golden brown colour.
  • Serve them with some gravy or sweet chilli dip.
  • I recommend that the first time you make these, use less chilli and salt (as maggi cube has some slat in it) if you are unsure and bake only 1 cake at the start, try out the texture and taste. Then adjust water and seasoning till you are happy and then bake the rest.

Notes

Maggi is a stock cube that we use in Sierra Leone and you can get it in a lot of ethnic shops.