Budget Sourdough Discard White Bean and Sage Cakes

Name: Budget Sourdough Discard White Bean and Sage Cakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 cup (240 ml) sourdough discard (unfed, at room temperature), at room temperature; 1 can (15 oz / 425 g) (425 g) canned white beans (cannellini or great northern), drained and patted very dry; 1 tablespoon (3 g) fresh sage leaves, finely chopped; 2 cloves (10 g) garlic cloves, minced; ¼ cup (25 g) Parmesan cheese, finely grated, finely grated; ⅓ cup (40 g) all-purpose flour; ½ teaspoon (3 g) kosher salt; ¼ teaspoon (1.3 ml) black pepper, freshly ground; ⅓ cup (80 ml) olive oil (for pan-frying); 3 tablespoons (45 ml) extra-virgin olive oil (for finishing); ¼ teaspoon (1.3 ml) red pepper flakes (optional)

From the MyKitchenBank Kitchen

Crispy-edged, tender white bean and sage cakes made with sourdough discard—a resourceful way to use every bit of your starter while creating a satisfying vegetarian dish inspired by Italian fritters. Pan-fried until golden and topped with garlicky oil, these cakes are perfect as a side dish, appetizer, or light main course.

Prep: 15 min
Cook: 20 min
Wait: 10 min
Total: 45 min
Makes: 8 cakes (2 per serving)

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Ingredients

4 servings

1 cup (240 ml) sourdough discard (unfed, at room temperature), at room temperature
1 can (15 oz / 425 g) (425 g) canned white beans (cannellini or great northern), drained and patted very dry
1 tablespoon (3 g) fresh sage leaves, finely chopped
2 cloves (10 g) garlic cloves, minced
¼ cup (25 g) Parmesan cheese, finely grated, finely grated
⅓ cup (40 g) all-purpose flour
½ teaspoon (3 g) kosher salt
¼ teaspoon (1.3 ml) black pepper, freshly ground
⅓ cup (80 ml) olive oil (for pan-frying)
3 tablespoons (45 ml) extra-virgin olive oil (for finishing)
¼ teaspoon (1.3 ml) red pepper flakes (optional)

Equipment (6)

Large mixing bowl
9-inch (23 cm) or 10-inch (25 cm) nonstick or cast-iron skillet
Measuring cups and spoons
Fork or potato masher
Slotted spoon or spatula
Small saucepan (for garlic oil)

Steps

Before you start

Have your sourdough discard at room temperature (not cold from the fridge)
Drain and pat the canned beans very dry to prevent the batter from becoming too wet
Chop your fresh sage finely—about 1 tablespoon total
Heat your olive oil for the garlicky finish so it's warm when the cakes are done

1
Mix the batter
- In a large mixing bowl, combine the room-temperature sourdough discard with the drained white beans.
- Using a fork or potato masher, lightly mash the beans so that about half remain whole and half are broken down into smaller pieces—you want some texture, not a smooth paste.
- This creates a batter with character.
- Fold in the chopped fresh sage, minced garlic, grated Parmesan, and all-purpose flour until just combined.
- Season with salt and freshly ground black pepper.
- Let the batter rest for 10 minutes at room temperature—this allows the flour to hydrate slightly and makes the batter easier to shape.
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Ready when: Batter is combined and has a thick, chunky consistency
Tip: Do not overmix—lumps of whole beans throughout the cakes are desirable. Mash gently to preserve the bean structure.
2
Heat the pan and oil
- Place a 9-inch (23 cm) nonstick or cast-iron skillet over medium-high heat.
- Add the olive oil for pan-frying and let it heat until it shimmers and a drop of batter sizzles immediately upon contact with the oil, about 1–2 minutes.
- You want the oil hot enough that the cakes will develop a golden crust without absorbing excess oil.
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Ready when: Oil shimmers and a test drop of batter sizzles on contact
Tip: Use a skillet with good heat retention so the cakes fry evenly. Cast iron is ideal but nonstick works fine.
3
Form and fry the cakes
- Using a ¼-cup (60 ml) measure or an ice cream scoop, gently scoop the batter and carefully drop it into the hot oil.
- You should be able to fit 3–4 cakes in the pan at once without crowding.
- Do not press or flatten them with the spatula—let them fry undisturbed for 3–4 minutes until the bottom is deep golden brown and releases easily from the pan.
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Ready when: Bottom is deep golden brown and cake releases easily from the pan when tested with a spatula
Tip: Resist the urge to turn the cakes early. A golden crust on the bottom holds the interior tender. If the oil is the right temperature, it should not stick.
4
Flip and finish cooking
- Once the bottom is deep golden, carefully flip each cake using a slotted spoon or thin spatula.
- Fry for another 2–3 minutes on the second side until that side is also deep golden and crispy.
- The interior should remain soft but hold together.
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Ready when: Second side is deep golden brown and cakes are firm enough to hold together when lifted
Tip: If one cake browns faster than another, rotate or move it to a cooler part of the pan. Even heat matters, so watch for hot spots.
5
Transfer and prepare garlic oil
- Transfer the cooked cakes to a plate lined with paper towels to drain excess oil.
- While they drain, warm the extra-virgin olive oil in a small saucepan over low heat.
- Add the minced garlic and cook gently for about 30 seconds until fragrant but not browned.
- If using red pepper flakes, add them now.
- Remove from heat.
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Ready when: Garlic is fragrant and just beginning to turn pale golden (not brown)
Tip: Do not let the garlic brown or it will taste bitter. Low heat is key—this is just an infusion, not cooking.
6
Serve
- Arrange the warm white bean and sage cakes on a serving platter.
- Drizzle the warm garlicky oil over the top so it pools slightly around each cake.
- Season lightly with additional salt if desired.
- Serve warm or at room temperature.
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Tip: These cakes are best served within 15 minutes of cooking while still warm and crispy. The garlic oil brings everything together.

Good to know

Tips

These cakes are a brilliant way to use sourdough discard without wasting it—perfect for home bakers who feed their starter regularly and always have some to spare.
The key to crispy cakes is a hot pan, dry beans, and patience. Do not crowd the pan or flip too early.
Serve these as a side to soup, as an appetizer with a dollop of sour cream or Greek yogurt, or as a light vegetarian main course with a fresh green salad.
For maximum flavor, use freshly grated Parmesan and fresh sage if available. The flavor difference is noticeable compared to pre-grated cheese or dried herbs.

Storage & reheating

Store leftover cakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 300°F (150°C) oven for 8–10 minutes until warmed through and the exterior is crispy again. Do not reheat in the microwave, as this will make them soggy. Serve with fresh garlicky oil drizzled over top.

Substitutions

fresh sage leaves → 2 teaspoons (2 g) dried sage or 1 tablespoon (3 g) fresh rosemary. Dried sage is more concentrated in flavor, so use half the amount. Rosemary gives a different but complementary herbaceous note.
canned white beans (cannellini or great northern) → 1 can (15 oz / 425 g) chickpeas, drained and patted dry. Chickpeas will give a slightly nuttier flavor and slightly firmer texture. Mash them in the same way.
Parmesan cheese, finely grated → ¼ cup (25 g) finely grated Pecorino Romano or omit entirely. Pecorino is sharper and saltier; reduce the salt in the batter by ⅛ teaspoon if you substitute. Omitting the cheese keeps the recipe fully vegan and reduces sodium.
olive oil (for pan-frying) → neutral vegetable oil or avocado oil. Olive oil has a lower smoke point than other oils, so if the pan gets very hot, neutral oil fries without burning. The flavor will be less distinctly Italian but the texture will be the same.