White Bean Patties with Spinach & Yogurt Sauce
MAKES: serving
Ingredients
1 15-oz can cannellini beans, drained and rinsed
10 oz chopped frozen spinach, thawed, moisture squeezed out
3/4 cup yellow onion, finely diced
2 cloves garlic, minced
3/4 cup whole wheat breadcrumbs, divided
1 egg
1/2 tsp sea salt
1/4 tsp pepper
2 Tbsp olive oil
Sauce
1 cup plain Greek yogurt
1/4 cup fresh dill, chopped
2 Tbsp fresh lemon juice
Sea salt & pepper, to taste
Directions
Put 1/2 cup breadcrumbs in a bowl and set aside.
Place cannellini beans in a large bowl and mash with a potato masher or fork, leaving some beans only partially mashed.
Add remaining breadcrumbs, spinach, onion, garlic, egg, 1/2 tsp sea salt and 1/4 tsp pepper. Mix well.
Form into 12 patties, roughly 1/4 cup each, and coat patties with breadcrumbs you set aside earlier.
Line a plate with paper towels.
Heat olive oil over med-high heat in a heavy skillet. Add patties and cook 2 to 2-1/2 minutes per side, until golden brown and cooked through. It may be easier to cook them in batches. Place cooked patties on lined paper plate.
While patties cook, combine all yogurt sauce ingredients. Mix well.
One serving is 3 patties, each topped with yogurt sauce.