White Bean Patties
Turn your leftover beans into veggie burgers
Servings: 4 servings
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