Backpacker Magazine – October 2009

Recipe: Sesame-White Bean Potato Cakes

These potato cakes are heavy on the carbs–and taste.

by: Laura Puckett, Nutritional Analysis by Melissa Stoos-Gilroy

1 15-ounce can
great northern beans
1 1/2 cup instant potato flakes
2 teaspoons powdered milk
2 tablespoons onion soup mix
1 cup cold water4 tablespoons sesame seeds
4 tablespoons olive oil

At Home
Drain and rinse beans, then double-bag in zip-top bags.

In Camp
Smash beans into a paste with a spoon. Combine potato flakes, milk powder, and soup mix. Mix with bean paste and water. Shape dough into eight balls and flatten each into a one-inch-thick patty. Pour sesame seeds in a shallow plate; press each patty firmly into the seeds to coat both sides. Heat oil in a skillet and cook patties about three minutes per side, until golden brown.

Prep Time
7 min

Cook Time
6 min

Price
$1.40 per serving

Weight
3.6 ounces per serving

Serves 4

Calories 405
Fat 20 g
Carbs 49 g
Protein 14 g

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