Applewood Bacon, Tomato, Avocado, Butterbean Cakes Recipe

Prepare beans

Place the drained butterbeans in a large bowl. Use a potato masher or fork to mash roughly until mostly smooth but with some texture remaining (aim for a slightly chunky paste).

Mix batter

To the mashed beans add the flour, breadcrumbs, minced garlic, lemon zest, chopped parsley, sliced green onion, smoked paprika, salt and black pepper. Stir until combined.

Add egg and feta

Break in the egg and fold in the crumbled feta until the mixture holds together. If the mix is too wet to form patties, add up to 1 tablespoon more breadcrumbs or 1 tablespoon flour; if too dry, add 1 teaspoon water or olive oil.

Form cakes

Divide the mixture into 8 equal portions and shape each into a compact 2.5–3 inch round cake about 3/4 inch thick. Place on a plate and refrigerate for 10–15 minutes to firm up (optional but helps maintain shape).

Pan-fry

Heat a large nonstick or cast-iron skillet over medium heat and add the neutral oil. When shimmering, add the cakes (work in batches if needed) and cook 3–4 minutes per side, until golden brown and crisp. Reduce heat slightly if outside browns too quickly before heating through. Transfer cooked cakes to a wire rack or paper towel-lined plate to drain.

Cook bacon: In a separate skillet or on a sheet pan in a 400°F (200°C) oven, cook the applewood bacon until crisp. Drain on paper towels, then roughly chop into bite-size pieces.

Prepare tomato-avocado salsa: In a small bowl combine the diced tomato and diced avocado. Toss with the lemon juice, olive oil, salt, pepper and snipped chives. Taste and adjust seasoning. Keep chilled until assembly.

Combine bacon with cakes: When cakes are warm or at room temperature, fold chopped bacon into the tomato-avocado salsa if you prefer the bacon distributed; alternatively reserve bacon to sprinkle on top for extra crunch.

Make sauce: Whisk together Greek yogurt, lemon juice, chopped dill or parsley, salt and pepper until smooth. Chill until ready to serve.

Plate: Arrange 2 butterbean cakes per starter plate (makes 4 servings). Spoon a generous tablespoon of tomato-avocado mixture over each cake or off to the side. Scatter chopped applewood bacon over the cakes and salsa.

Garnish: Drizzle or dot a teaspoon of the herb-yogurt on each cake, sprinkle extra crumbled feta and snipped chives if desired, and finish with a small grind of black pepper and a final squeeze of lemon.

Serve warm: These are best served warm but can be held briefly at room temperature. Leftovers keep covered in the refrigerator for up to 2 days; re-crisp in a warm skillet before serving.