Cannellini Bean Patties

cannellini bean patties


  • 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


  1. Chop the squash and onion.
  2. Slice the mushrooms.
  3. Use one tablespoon of oil to saute the onions, squash, mushrooms, and spinach.
  4. Let the cooked vegetables cool for a few minutes.
  5. Put the cooked beans, the wet and dry seasonings, and the cooked vegetables into a food processor.
  6. Pulse for a few seconds.
  7. Add the other tablespoon of oil, the cooked brown rice and the whole wheat bread crumbs to the food processor.
  8. Pulse until all ingredients are thoroughly combined.
  9. Scoop out the patty mixture and shape it into patties.
  10. 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.