Peanut Breakfast Cakes

1 19 oz can white beans; or 2 cups cooked (such as cannellini)
1 1/2 c Fresh whole wheat bread crumbs (3-4 slices with crusts removed)
3/4 c Peanuts; finely chopped
1/2 lg Onion; finely chopped
1 lg Rib celery; finely chopped
1 lg Egg
1/2 ts Liquid smoke flavoring
1/2 ts Tabasco sauce; (or more to taste)
Salt & pepper to taste
Vegetable oil; (preferably peanut)

Mash beans in a food processor or by hand until coarse. combine them in a large mixing bowl with all the other ingredients. Heat 1 teaspoon of the oil in a nonstick skillet or griddle over medium-high heat. Drop bean mixture by heaping tablespoonfuls into the skillet, and cook 3 to 4 minutes on each side, until cakes are well-browned. You will probably need to do this in batches, lightly oiling the pan between batches.

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