Some cooking blunders can be masked with a clever name change, with the concept being that if you confidently present it (and it doesn’t taste bad), your guests won’t know the difference. Did the toast get a bit too toasted? Just call it bruschetta! Did the custard not set? Rebrand it as crème anglaise!
This technique may also require a change in presentation or style, like the classic example of a trifle. When your cake doesn’t rise enough, you can cube it, layer it with whipped cream and fruit in a glass bowl, showcasing its beauty.
Here’s a trick I’ve used on multiple occasions: If your veggie burgers turn out too soft, skip the buns, serve them on plates with a flavorful sauce and perhaps a salad, and confidently call them bean cakes. This way, you can avoid the squishing effect that comes from compressing them between bread.
All these thoughts came to mind when I attempted a recipe from Marisa Moore’s latest book, “The Plant Love Kitchen.” Her Pinto Bean Cakes are incredibly easy to make. You simply mash cooked or canned beans with onion, spices, and a generous amount of cornmeal, which helps bind them and adds a delightful crunch to the outer layer when pan-fried. Although I followed the recipe using pinto beans, I’m confident that almost any legume would work too.
Now, these are not mistakes. On the contrary, I have no doubt that they are exactly as Moore intended because they are delicious, especially when topped with her vibrant avocado salsa. However, they also served as a reminder that a significant part of cooking (and eating) is managing expectations and achieving or exceeding them. In other words, if these were called veggie burgers and served between buns, I would have been disappointed. Instead, I relished in each tender bite.
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