Description
White Bean Patties cooked in a skillet and served with balsamic roasted tomatoes
Ingredients
Scale
- for the patties-
- 1 19 oz. can of white beans
- 1/2 shallot, finely diced (I used a little bit of diced onion)
- 1 small carrot, finely grated
- 1/3 cup (80 ml) yellow cornmeal
- 1 tsp (5 ml) fresh sage, chopped
- coarse salt and freshly ground black pepper
- 1/4 cup (2 fl oz) extra-virgin olive oil
- for the tomato sauce-
- 14 oz (1 pint) cherry tomatoes (I used grape tomatoes)
- 1 tbsp (15 ml) extra-virgin olive oil
- coarse salt and freshly ground black pepper
- 1 tsp (5 ml) balsamic vinegar
Instructions
- Drain beans, reserving 2 tbsp (30 ml) of the liquid. Transfer beans to a bowl and stir in shallot, carrot, cornmeal, and sage. Season with salt and pepper before mashing beans. Add 1 tbsp (15 ml) reserved liquid. If necessary, add the second tbsp.
- In a large skillet over medium-high heat, add 2 tbsp oil. Form bean mixture into 12 patties (approximately 2 1/2 inches in diameter) and saute patties in batches until golden brown and crisp, 2-3 minutes each side. Repeat with remaining oil and patties.
- To make the roasted tomato sauce, heat oven to 400F. Arrange tomatoes in a 9 x 13 inch baking dish. Drizzle with olive oil and season with salt and pepper. Roast for 20-25 minutes, until tomatoes start to burst. Transfer to a bowl and stir in balsamic vinegar. Serve warm or at room temperature, with bean patties.
Notes
From Whole Living June 2011
- Prep Time: 10 mins
- Cook Time: 30 mins