Southern Butterbean Cakes Recipe

Prepare beans

Place the drained butterbeans in a mixing bowl. Use a fork or potato masher to mash them until mostly smooth with some small chunks for texture (about 30–45 seconds).

Mix batter

Add the panko, flour, beaten egg, sliced scallions, chopped parsley, creole seasoning, salt, and black pepper to the mashed beans. Fold together until combined. If mixture feels too wet to hold shape, add up to 1 additional tablespoon panko; if too dry, add 1 teaspoon water or a splash of milk.

Form cakes

Portion the mixture into six even cakes (about 2–2.5 inches diameter, roughly 3 tablespoons each). Press gently to compact.

Pan-fry

Heat 2 tablespoons vegetable oil in a large nonstick or cast-iron skillet over medium heat until shimmering. Add butterbean cakes (do not overcrowd) and fry 3–4 minutes per side until golden brown and crisp. Transfer to a paper towel–lined plate and keep warm while you cook remaining cakes, adding the remaining oil as needed.

Marinate shrimp

Place peeled and deveined shrimp in a shallow bowl and pour the milk or buttermilk over them. Let sit 10 minutes — this lightly tenderizes and helps coating adhere.

Prepare dredge

In a shallow dish combine the 1 cup flour, 2 teaspoons coarsely ground black pepper, and 1 teaspoon salt. Stir to blend.

Dredge and fry

Heat the neutral oil in a skillet over medium-high until shimmering (about 350°F if using a thermometer). Remove shrimp from milk, let excess drip off, then dredge each shrimp in the seasoned flour, pressing lightly to adhere. Fry shrimp in batches 1–1.5 minutes per side until crisp, opaque, and just cooked through. Transfer to a wire rack or paper towel–lined plate. Do not overcook.

Finish in Texas Pete butter

Lower heat to medium. In the same skillet melt 4 tablespoons Texas Pete butter. Add the fried shrimp back to the pan and toss quickly 30 seconds to coat in the butter and pick up pan fond. Remove from heat and set aside.

In a small saucepan or skillet over low heat combine the honey, rice vinegar, soy sauce, sriracha, chopped red jalapeño, crushed mixed peppercorns, and 1 tablespoon water. Warm gently and stir until the honey loosens and the ingredients form a glossy glaze, about 2–3 minutes. Taste and adjust heat or sweetness; remove from heat and keep warm. The glaze should be pourable but slightly syrupy.

Plate cakes

Place two butterbean cakes on each appetizer plate (serves 6 total cakes).

Top with shrimp

Arrange 2 fried, buttered shrimp atop each set of two cakes (12 shrimp total across plates).

Glaze and garnish

Drizzle about 1 teaspoon of the three-pepper glaze over the shrimp on each plate (reserve remaining glaze for passing or additional drizzling). Sprinkle a small pinch (about 1/6 oz) of blue cheese crumbles over each portion. Add a small handful of microgreens or baby arugula beside the cakes and place a lemon wedge on each plate. If desired, spoon an extra 1/2 teaspoon warmed Texas Pete butter over the shrimp for extra gloss.

Serve

Serve immediately while cakes are warm and shrimp are crisp. Provide extra lemon wedges and remaining glaze on the side.