Heart Run and Arugula–Bean Cakes

by Joanne on March 3, 2013

Saturday was the annual Heart Run and Walk event.  Ted and I once again gave our support.  I ran the 30K over rolling terrain which is great training for the Boston Marathon since there is the areas own version of “Heart Break Hill” at about the 16 mile point.  Ted ran the 10 mile and had a good run. 

I ran slightly slower than marathon pace for about 8 miles. where I met up with Ted.  At this point, I suffered an “equipment malfunction” which turned that particular mile into a 12 minute mile – Boooo!   Since I held back and ran with Ted the rest of the run, I felt great. I had quite a bit left as we crossed the finish at Utica college and ran my last couple of miles strong. Total miles for Saturday:  22.8

We rewarded our good efforts with an overnight trip to Niagara Falls.

Fun and Good Food.

Healthy Recipes for Meatless Appetites.

A recipe inspired by Chef Austin Perkins, Executive Chef at Nick’s Cove Restaurant, Marshall California and printed in The National Culinary Review.

Arugula Bean Cakes2

Makes 6, 4” cakes

  • 1 1/2 lbs arugula – washed thoroughly or you can use baby spinach.  Arugula is nice because it has an almost wasabi type flavor.
  • 7 oz light red kidney beans, mash half of the beans
  • 2 oz mascarpone cheese
  • 1 egg
  • 1 shallot, minced
  • 1/2 tsp minced garlic
  • 1 cup breadcrumbs, DIVIDED
  • 1 1/2 oz Parmigiano – Reggiano cheese, grated
  • fresh ground nutmeg and salt to taste
  • 2 oz flour
  • 2 eggs, beaten
  • oil for frying

In boiling water, blanch the arugula/spinach for 1 minute. Remove and place in a colander to drain. Squeeze out as much water as possible.

In a large bowl, combine the greens, beans (mashed and unmashed), cheese, 1 egg, shallot, garlic, 1/2 cup bread crumbs, Parmigiano cheese, nutmeg and salt. Mix completely.

Spread evenly about 1 inch thick on a cookie sheet with sides.  Put in the freezer for about 30 to 40 minutes. 

Preheat the oven to 425 F.

Remove pan from freezer. Cut out rings.  Dredge in flour. Place in egg wash. Cover with remaining bread crumbs. Fry for about 1 minute per side. Remove to a baking tray covered with non stick foil and bake to finish for 8 minutes.

Arugula Bean Cakes1

The texture is light with mild flavor.  There is no bitterness from the greens, most likely cut by blanching as well as the pairing with sweet mascarpone cheese.

Arugula Bean Cakes3

A delicious side which would be a good match beside a lovely piece of fresh fish.

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