Corn cakes with rosemary cannellini cream and sun-dried tomatoes
Velvety bean cream on a crunchy base, full of Mediterranean flavour.
Open in the appPer serving
- Calories
- 237 kcal
- Protein
- 10.2 g
- Carbohydrates
- 38.2 g
- Fat
- 5.6 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Puffed corn cakes2
- Cooked cannellini beans80 g
- Sun-dried tomatoes3
- Rosemary1 g
- Extra virgin olive oil1 teaspoon
- Lemon juiceto taste
- Saltto taste
Contains: sulphites,
Method
- Put the sun-dried tomatoes in a cup, cover with hot water and leave to soften for 5 minutes.
- Meanwhile drain and rinse the cannellini beans; strip the rosemary needles and chop them very finely.
- Blend the beans with the oil, lemon juice, a pinch of salt and the rosemary until velvety; if too thick, add a spoonful of water.
- Drain the sun-dried tomatoes, squeeze them and cut into thin strips.
- Spread the cream over the corn cakes and top with the tomato strips.
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