Herby White Bean Patties

These white bean patties are one of those recipes I come back to when I want something simple but satisfying.

They’re crisp on the outside, soft in the middle and full of fresh herbs and warming spices. I often make them for a quick lunch or light dinner, and they work beautifully with a salad, tucked into a wrap, or served with a good sauce.

The mixture is intentionally rustic. The beans are mashed but still a little chunky, which gives the patties a lovely texture once cooked.

They also freeze beautifully, which makes them great for meal prep. I often make a double batch and keep a few uncooked patties in the freezer for busy days when I want something nourishing without having to start from scratch.

Makes

4 small patties

Ingredients

1 tin cannellini beans, drained well

Small handful spinach, finely chopped

1 tbsp parsley, chopped

1 small garlic clove, crushed

½ tsp cumin

½ tsp smoked paprika

Pinch chilli flakes (optional)

Zest of ½ lemon

Salt and pepper

Binders

1 egg

2 to 3 tbsp flour

For coating

2 tbsp flour

For frying

Olive oil

Optional extras

Small spoon goat’s cheese or cream cheese folded into the mixture

Drizzle of sriracha mayo when serving

Method

1. Prep the beans

Drain the beans well and pat them dry with paper towel. Removing excess moisture helps the patties hold together.

2. Mash

Place the beans in a bowl and mash with a fork. Leave some chunky pieces for texture.

3. Add flavour

Mix in the spinach, parsley, garlic, cumin, smoked paprika, chilli flakes if using, lemon zest, salt and pepper.

4. Bind

Add the egg and 2 tablespoons of flour. Mix until you have a soft mixture that holds together.

If it feels a little wet, add another spoon of flour (please note this mixture is quite wet so don’t panic if you feel like they are not taking shape, as long as they can hold into a flat ball once covered in the flour they will fry beautifully).

5. Shape

Form the mixture into 4 small patties.

Lightly dust each one in flour. This helps create a golden crust when they cook.

NOTE: I also pop my patties into the fridge for 5-10 minutes before I cook them. It gives me some time to clean up the kitchen and the patties stay together better when a little cool)

6. Cook

Heat a little olive oil in a pan over medium heat.

Cook the patties for about 4 to 5 minutes on each side, until golden and crisp.

To Serve

These are delicious served simply with a salad or tucked into a wrap.

I served mine with a gherkin mayo, which works beautifully with the herbs and lemon. A spicy sriracha mayo or a simple herby yoghurt also works really well.

Storage

Cooked patties will keep in the fridge for 2 to 3 days.

Uncooked patties can be frozen for up to two months, which makes them perfect for meal prep. Freeze them on a tray first, then transfer to a container or freezer bag. Cook straight from frozen or thaw overnight in the fridge.

Mindful Moment

When we cook simple meals like this, something interesting happens. Food stops being just fuel and becomes something we connect with.

Maybe it is the smell of garlic and herbs in the pan. Maybe it is the satisfaction of shaping the patties with your hands. Maybe it is sitting down to eat something you made yourself.

Mindful eating does not have to be complicated.

Sometimes it simply begins with cooking something real and taking a moment to enjoy it.