B+G Cakes

• 5 ounces (or 4 cups) washed chopped dark leafy greens
• 15.5 ounces can organic beans, drained and rinsed
• 1 medium lemon juiced + enough water to make 1/4 cup liquid
• 2 cloves garlic finely minced or pressed
• 1/4 cup flour (I use a gluten-free mix)
• 1 teaspoon kosher salt
• 1/2 teaspoon cracked black pepper
• vegetable oil for frying

1. Place everything in a food processor and pulse until combined, remove blade, taste for seasoning
2. Form mixture into 2-inch round patties
3. Swirl oil to coat large frying pan, heat to medium high, cook patties in batches (careful not to crowd the pan) until crisp brown and cooked through, approx. 2-3 minutes per side
4. remove patties to drain on cooling rack or towel and serve (with pickles or dip, over chopped greens, wrapped or on a bun)
5. TRYrnkale+white beanrncollard+black eyed peasrnspinach+black beanrnchard+chickpeas

beans, lemon juiced , garlic, flour, kosher salt, cracked black pepper, vegetable oil

Taken from food52.com/recipes/26335-b-g-cakes (may not work)