White Bean and Sage Patties
Vegan; Serves 6 to 8; Makes 12 patties
So, this is perfect for the Memorial Day Weekend! Serve this with a Fire Roasted Tomato-Chipotle sauce (the recipe will follow) for a nice kick....
1 19-oz. can white beans, drained and rinsed (reserve 2 Tbsp. liquid)
1/2 shallot, finely diced (I used 2 small green onions)
1 small carrot, finely grated
1/3 cup yellow cornmeal
1 tsp. chopped fresh sage (I used dried sage)
Coarse salt and fresh ground black pepper
1/4 cup olive oil
1. Drain beans, reserving 2 Tbs. of liquid. Transfer to a bowl and mash. Stir in shallot, carrot, cornmeal, and sage. Season with salt and pepper. Add 1 Tbsp. of reserved liquid. If mixture is dry, add the other.
2. Heat a large skillet over medium-high heat. Add 2 Tbsp. oil. Form mixture into 12 patties (about 2 1/2 inches diameter each) and saute in batches until golden brown and crisp, 2 to 3 minutes per side. Repeat with remaining oil and patties. Season patties with salt and serve.
Per Serving: 214 cal.; 10 grams fat (1 gram sat. fat); 0 mg. chol.; 26 grams carbs.; 103 mg. sod.; 7 grams prot.; 5 grams fiber
Found: Whole Living June 2011
Fire Roasted Tomato-Chipotle Sauce (Super Easy!)
1 15-oz. can crushed fire roasted-tomatoes
1 chipotle pepper
2 cloves of garlic
1. Combine fire roasted-tomatoes, chipotle peppers and garlic in a food processor until coarse puree forms.