Gluten free, easy to make, and full of seasonal vegetables, the Cannellini Bean Cake is a sure-fire crowd pleaser. Try it with locally grown Hazel Dell mushrooms!
1/2 head napa cabbage
10 shiitake mushrooms
8 oz cannellini beans
1 tb yellow curry
1 tsp cayenne pepper
1 tsp paprika
1 tb salt
1/2 cup gluten free bread crumbs
1/2 cup rice flour
Julienne the cabbage and thinly slice the mushrooms and the celery. Cook the julienned cabbage in a hot water bath until soft, strain and set aside. Cook cannellini beans fully and puree in blender or food processor. Sautee mushrooms in olive oil, combine with cabbage, celery, bean puree, dry ingredients, and mix.
Form mixture into small patties and pan sear or deep fry.