Spinach and White Bean Patties with Yogurt Sauce
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
402 kcal
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Cuisine
American
Spinach and White Bean Patties with Yogurt Sauce
Description
This recipe mixes mashed cannellini beans with thawed, well-drained chopped spinach, finely diced onion, minced garlic, and a binding egg, along with seasoned breadcrumbs to form a flavorful mixture. Shaped into patties, they are coated in additional breadcrumbs for a crispy exterior. Pan-frying in olive oil develops a golden crust while keeping the interior soft and moist.
The accompanying yogurt sauce blends Greek yogurt with olive oil, fresh dill, and lemon juice, seasoned with salt and black pepper. This bright, creamy sauce enhances the patty’s savory notes and provides a contrasting smooth texture. The patties can be served as a main dish or in smaller sizes as appetizers.
Freezing cooked patties after flash freezing allows easy reheating by microwave, baking, or pan-frying. The sauce may be refrigerated for up to a week but should be stirred before serving to reincorporate any separated liquid.
Ingredients
For the Patties:
- 15 oz. cannellini beans drained and rinsed, canned
- 10 oz. spinach thawed, with as much liquid squeezed out as possible, chopped, frozen
- 1/2 yellow onion very finely diced or grated
- 2 cloves garlic minced on a microplane zester
- 3/4 cup plain breadcrumbs divided
- 1 egg
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons extra-virgin olive oil plus more if needed
For the Sauce:
- 1 cup Greek yogurt
- 2 tablespoons extra-virgin olive oil
- 1/4 cup dill chopped, fresh
- 2 tablespoons lemon juice fresh
- kosher salt to taste
- black pepper to taste
Instructions
- Put 1/2 cup of the breadcrumbs in a shallow bowl.
- Place the drained and rinsed cannellini beans in a large bowl and mash with a potato masher or fork, leaving some intact.
- Add remaining ingredients, including the rest of the breadcrumbs, for the patties to the bowl and mix together well, using plenty of salt and pepper.
- Form 12 patties, each using just under 1/4 cup of the white bean mixture.
- Coat the patties in the remaining breadcrumbs. After forming each of them, I just pressed each side into the breadcrumbs and set them on a baking sheet until I was done.
- Heat the olive oil in a large heavy skillet over medium-high heat and line a large plate with paper towels.
- Add the patties in batches and cook for about 2 1/2 minutes on each side, until golden brown and crispy and cooked all the way through. Place on the paper towel lined plate.
- Meanwhile, mix together all ingredients for the yogurt sauce and set aside.
- Serve patties immediately with yogurt sauce, or see notes for freezer instructions.
Notes
- Dry beans cooked at home can be used instead of canned; cooking in bulk and freezing offers convenience.
- Freeze cooked patties by flash freezing on a baking sheet for 30 minutes, then store in airtight containers for later reheating.
- Reheat patties by microwaving, baking, or pan-frying to restore crispness and heat through.
- The yogurt sauce keeps up to a week refrigerated; stir before serving if it separates.
- Patties can be shaped larger for veggie burgers with toppings or smaller for appetizers depending on serving needs.
- Nutrition info does not include added seasoning or optional ingredients and may vary by brand and preparation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 402 kcal
% Daily Value*
| Calories | 402kcal | 20% |
| Carbohydrates | 45g | 15% |
| Protein | 20g | 40% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 43mg | 14% |
| Sodium | 533mg | 22% |
| Potassium | 895mg | 19% |
| Fiber | 8g | 32% |
| Sugar | 4g | 8% |
| Vitamin A | 8595IU | 172% |
| Vitamin C | 10.8mg | 12% |
| Calcium | 279mg | 28% |
| Iron | 5.9mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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