Description
Crispy on the outside and creamy on the inside, these White Bean and Sage Patties are paired perfectly with a tangy roasted tomato sauce.
Ingredients
Units
Scale
- 1 19 oz. can of white beans, drained (reserve 2 tbsp of the liquid)
- 1/2 shallot, finely diced (or a little bit of diced onion)
- 1 small carrot, finely grated
- 1/3 cup yellow cornmeal
- 1 tsp fresh sage, chopped
- Salt and pepper to taste
- 1 tbsp reserved bean liquid
- 2 tbsp olive oil, for frying
For the roasted tomato sauce
- 1 pint cherry tomatoes
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Toss the cherry tomatoes with 2 tbsp olive oil, balsamic vinegar, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until they are soft and slightly caramelized. Set aside or refrigerate if making ahead.
- In a large bowl, mash the drained white beans, leaving some texture. Stir in the diced shallot, grated carrot, cornmeal, chopped sage, salt, and pepper. Add 1 tbsp of the reserved bean liquid to help bind the mixture.
- Form the mixture into patties, about 2 inches in diameter.
- Heat 2 tbsp olive oil in a skillet over medium heat. Cook the patties for 4-5 minutes on each side until they are golden brown and crispy on the outside.
- Serve the patties warm with the roasted tomato sauce on the side.
Notes
Make the roasted tomato sauce ahead of time and refrigerate it until serving. Reheat leftover patties in a toaster oven to restore crispiness. Consider adding a clove of garlic to the patties for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5 grams
- Sodium: 480 mg
- Fat: 12 grams
- Carbohydrates: 45 grams
- Fiber: 8 grams
- Protein: 10 grams
- Cholesterol: 0 mg