- Prep time 25 minutes
- Total time 30 minutes
- Portion size 4 servings
- Credits : Canadian Living Magazine: January 2023
In saucepan of boiling salted water, cook beans until tender-crisp, about 2 minutes. Drain; plunge into bowl of ice water for 2 minutes. Drain again; pat dry.
In large bowl, combine beans, coarsely chopped almonds, parsley and shallot. Add 3 tbsp Creamy Mustard Vinaigrette; mix well. Set aside.
Place flour on small plate. Place beaten egg in small bowl. In separate bowl, combine panko and finely chopped almonds; season with pepper. Dredge one goat cheese round in flour (shaking gently to remove excess), dip in egg, then press into panko mixture, turning to coat well. Repeat with remaining goat cheese.
In skillet, pour vegetable oil up to 1/2 inch high. Heat oil over medium heat. Using slotted spoon, gently place goat cheese patties in oil and cook, turning halfway through cooking time, until each side is golden brown, about 4 minutes. Transfer to plate.
Divide reserved bean salad among plates and top with Crispy Goat Cheese Rounds. Sprinkle with chopped flat-leaf parsley, if desired. Serve with remaining Creamy Mustard Vinaigrette.
Nutritional facts Per each of 4 servings
- Iron 2.3 mg
- Fibre 5 g
- Sodium 440 mg
- Sugars 5 g
- Protein 16 g
- Calories 445
- Total fat 34 g
- Cholesterol 90 mg
- Saturated fat 8 g
- Total carbohydrate 18 g