White Bean and Sage Patties with Roasted Tomato Sauce
Recipe Type: main dish, side dish
Prep Time: 
Cook Time: 
Total Time: 
White Bean Patties cooked in a skillet and served with balsamic roasted tomatoes
  • for the patties-
  • 1 19 oz. can of white beans
  • ½ shallot, finely diced (I used a little bit of diced onion)
  • 1 small carrot, finely grated
  • ⅓ cup (80 ml) yellow cornmeal
  • 1 tsp (5 ml) fresh sage, chopped
  • coarse salt and freshly ground black pepper
  • ¼ 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
  1. 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.
  2. In a large skillet over medium-high heat, add 2 tbsp oil. Form bean mixture into 12 patties (approximately 2½ inches in diameter) and saute patties in batches until golden brown and crisp, 2-3 minutes each side. Repeat with remaining oil and patties.
  3. 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.
From Whole Living June 2011
Recipe by Honest Cooking at https://honestcooking.com/cooking-the-magazines-white-bean-and-sage-patties-with-roasted-tomato-sauce/