Try these cannellini bean patties in a sandwich or on their own for lunch or dinner. They’re loaded with veggies, protein, and lots of flavor.Jump to Recipe
You can call these veggie burgers or bean patties. I chose to call them cannellini bean
To make a good bean patty, you’ll need cooked beans, vegetables, dry and wet seasonings, and some texture ingredients.
For these cannellini bean patties, I chose spinach, mushrooms, onions, and squash as the veggies. White wine, Dijon mustard, and balsamic vinegar serve as the wet seasonings, and cumin and Italian seasonings round things out. Cooked brown rice and whole wheat bread crumbs make up the texture and dry ingredients. I also added some Bob’s Red Mill egg replacer to make sure the patties stayed in one piece while cooking.
Making Cannellini Bean Patties
Cook the vegetables in oil for a few minutes to soften them before adding them to the other ingredients in the food processor. As shown below, I sliced the mushrooms, and chopped the onion and squash and then sauteed all the veggies.
After they’re cooked, the veggies are ready to mix with the other ingredients.
Put the vegetables, beans, and the wet and dry seasonings in the food processor and pulse for a few seconds. Add the cooked brown rice and the whole wheat bread crumbs and pulse again. You might need to scrape down the sides of the food processor and pulse a final time.
With the ingredients thoroughly combined, you’re ready to make the patties.
I make small bean patties because they’re easier to turn in the skillet.
After you’ve browned the bean patties on each side, they’re ready to eat.
Serving Cannellini Bean Patties
Bean patties are a great way to get the protein of beans plus fresh vegetables, all in a portable package. We make these cannellini bean patties ahead of time when we’re planning to be on the road in our RV. They make a quick lunch or mid-day snack. Bean patties freeze well, so make plenty of them and stick some in the freezer for later. Try to resist eating some as you make them though. I always test one or two while I’m cooking them.
These cannellini bean patties are tasty on their own, but the flavors don’t get lost even when they’re sandwiched between two thick pieces of bread. If you’re a fan of cannellini beans, try our cannellini bean soup or cannellini bean saute.
- 1.5 cups of cannellini beans
- 2 T olive or sunflower oil
- 1/2 cup onion
- 1 clove garlic
- 1 cup mushrooms
- 1/2 cup spinach
- 1/2 cup squash
- 1 T balsamic vinegar
- 1 T white wine
- 1 T Dijon mustard
- 2 tsp cumin
- 2 teaspoon Italian seasoning
- 1/2 tsp salt
- 1 cup whole wheat bread crumbs
- 1/2 cup cooked brown rice
- Chop the squash and onion.
- Slice the mushrooms.
- Use one tablespoon of oil to saute the onions, squash, mushrooms, and spinach.
- Let the cooked vegetables cool for a few minutes.
- Put the cooked beans, the wet and dry seasonings, and the cooked vegetables into a food processor.
- Pulse for a few seconds.
- Add the other tablespoon of oil, the cooked brown rice and the whole wheat bread crumbs to the food processor.
- Pulse until all ingredients are thoroughly combined.
- Scoop out the patty mixture and shape it into patties.
- Put four or five patties in a non-stick skillet and brown for about three minutes on each side.
- Patties that are about 2.5 to 3 inches in diameter are easier to turn in the skillet.
- Remember, the ingredients are already cooked so you just need to brown them in the skillet to turn them into patties that you can eat right away or freeze.
- If you don’t use a non-stick skillet, add the second tablespoon of oil to the skillet instead of the patty mixture.
These look good and I can’t wait to try them.
I’m putting them on my menu list for this coming week
and adding the ingredients to my shopping list for today.
Have fun making them! They’re great on road trips and good for quick lunches.