Have fresh sage? Sage White Bean Patties are my favorite way to use it. These patties are deliciously crisp on the outside yet soft on the inside. They’re perfect fresh, reheated in a toaster oven, or packed in a lunch box for school.
2 cans white kidney (cannellini) beans
2 small carrots, finely grated
1 shallot, finely diced
2/3 cup yellow cornmeal
2 tsp fresh sage, chopped
sea salt, to taste
pepper, to taste
Strain and rinse beans, reserving some of the liquid. In a bowl, mash the beans until soft and creamy. Stir in the carrots, shallot, cornmeal, and sage. Season with salt and pepper. If the mixture is too dry, add up to 4 tbsp of the reserved bean liquid. Form the mixture into 12 patties.
In a saute pan, heat 2 tbsp of olive oil on medium-high heat. Saute the bean patties until golden and crispy, about 2-3 minutes for each side.
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