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 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.
- 2 cups cooked white beans 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 (don’t worry about being precise)
- 2 tablespoons chopped parsley
- 1/2 teaspoon dried thyme (use 1 teaspoon fresh)
- juice and zest of a small lemon (optional)
- 3/4 cups bread crumbs (I used gluten free)
- 1 egg, beaten
- salt and pepper to taste
- oil for frying
- Pulse the beans and veggies in a food processor.
- Turn out into a mixing bowl and add the parsley, thyme, lemon juice and zest along with the egg and bread crumbs.
- Mix until everything is well incorporated.
- Form into patties (I made four) and place in refrigerator for at least an hour.
- When ready to cook, heat a couple tablespoons of olive 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.
Have you made some sort of bean patties before? What was your experience?