Lima Bean Cakes

1 1/2 cups of lima beans, cooked and mashed
1 cup of soft breadcrumbs
1/2 cup of finely chopped onion
2 tablespoons of parsley, chopped
1 teaspoon of salt
1/4 teaspoon of pepper
1/2 teaspoon of dried ground sage
1/4 cup of bacon grease
Creole Sauce   

Instructions:

Combine your mashed lima beans, breadcrumbs, onion, parsley, salt, pepper and sage. Using your hands, shape your mixture into flat little cakes about the size of a small hamburger. Refrigerate the cakes for 1 hour, during which time you can prepare the Creole sauce. Sauté your cakes in a skillet, very gently, in bacon fat for about 3 minutes per side. Once they are nicely browned on both sides, they are ready to serve. Pour the Creole sauce over and enjoy!