Description
Delicious and nutritious Mediterranean patties made with cannellini beans, Kalamata olives, and sun-dried tomatoes, perfect for quick lunches or light dinners.
Ingredients
Scale
- 1 15 oz can cannellini beans, drained and rinsed
- 1/2 cup rolled oats (or breadcrumbs)
- 1/3 cup Kalamata olives, pitted and chopped
- 1/4 cup sun-dried tomatoes, chopped (oil-packed preferred, drained)
- 1/2 small red onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- 1 tablespoon olive oil (plus more for frying)
- 1 teaspoon dried oregano
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
Instructions
- Begin by preparing the bean mixture: In a mixing bowl, combine the rinsed cannellini beans and mash them slightly with a fork.
- Next, add the rolled oats, chopped Kalamata olives, sun-dried tomatoes, finely diced red onion, minced garlic, chopped parsley, lemon juice, olive oil, oregano, salt, and black pepper into the bean mixture.
- After everything is combined, let the mixture rest for around 10-15 minutes to allow the oats to absorb moisture.
- Shape the patties: Take small portions of the mixture and form them into patties, about 1 inch thick.
- Now it’s time to pan-fry: Heat a tablespoon of olive oil in a non-stick skillet over medium heat and cook the patties for about 4-5 minutes on each side until golden brown.
- Finally, serve warm on a paper towel-lined plate to absorb excess oil.
Notes
Avoid overmixing the bean mixture to maintain texture, and ensure patties rest before cooking for best results.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 patty
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg