We’ve been eating a lot of beans lately in an attempt to reduce our pantry stocks. This isn’t a bad thing, considering we’re flexitarians, but bowl after bowl of beans can get a little monotonous. Such was the case last week when I couldn’t face another bowl. I’ve made patties from chickpeas, lentils and black beans before, but white bean patties were a first for me. These need to be chilled in the fridge for an hour or more so make sure to set aside time for that.
I used leftover navy beans cooked with carrots, onions, garlic and celery. It wouldn’t be difficult to make these using canned white beans supplemented with a quickly assembled saute (even better, make some ahead and have it handy). I chose my seasoning to work with the flavors already in the beans, but if you’re starting from scratch feel free to use whatever flavors you like.
Since my beans had been cooked, after measuring they were briefly drained in a colander. The beans were briefly processed in a food processor. You want a mash instead of a paste.
After mixing in the egg, bread crumbs and seasoning, form the mix into patties and place in the fridge for an hour or so to allow them to firm up a bit.
The patties may be a bit delicate so be careful when placing them in the pan and flipping them. I use a two spatula method where I lift the patty with one spatula and flip it into the second to be lowered back into the heat.
I served mine with lettuce and tomato, a slice of sharp cheddar cheese and a generous amount of my house dressing.
Ingredients
- 2 cups white beans cooked with carrots, celery, garlic and onions drained
- OR a 15 ounce can of beans plus about a cup of sauteed carrots, celery, garlic and onions
- 2 tablespoons chopped fresh parsley
- 1 teaspoon thyme more or less
- 1 small lemon, juiced and zested (optional)
- 3/4 cup bread crumbs
- 1 large egg beaten
- salt and pepper to taste
- oil for frying
Instructions
- Pulse the beans and veggies in a food processor, you want to be able to see pieces instead of a paste
- Measure the parsley, thyme, lemon juice and zest, egg and bread crumbs into a large bowl. Add the beans, season with salt and pepper, and mix well.
- Form into patties, arrange on a tray and place in the fridge for at least an hour.
- When ready to cook, heat a couple tablespoons of oil in a large skillet. Carefully transfer the patties to the pan and fry until golden brown on both sides, about four or five minutes per side.
- Serve on rolls with your favorite fixings or as patties with a salad
More veggie burgers to try:
Oh Lydia, they look so good. Since we started eating real food I’m amazed at what you can burgers/patties with. Pinning to my healthy eating board.
There’s almost an endless variety, isn’t there?
I have a lot of beans on hand at the moment, too, and need to work through them. Soups are obvious, but I’ve never made a bean patty like this before. Love the idea! Thanks.
It’s amazing what you can make patties with!! Thanks for linking up at the Pinterest Power Party!! Hope you have a great Wednesday!
Danielle
SewMuchCrafting.com
I think cannellinis would work well for this. I used leftover navy beans and the patties were very delicate but oh so tasty. Thanks for dropping by 🙂
This looks really good, and since I’m always looking for high fiber recipes, I like this one a lot. Thanks! -Dawn @ We Call It Junkin
That particular batch was a little crumbly, but very tasty! I need to make a larger batch next time 🙂