Cannellini Bean and Courgette Patties

By Sarah-Lyn

Ingredients

• 2 cups cooked cannellini/white beans
• 1 courgette
• 3 spring onions/scallions
• 1/4 cup chopped flat leaf parsley
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tbsp flour
• 1 tbsp polenta/corn meal
• 1 tbsp pumpkin seeds/pepitas
• Olive oil
• salt and pepper

Preparation

Step 1

Grate the courgette and chop the scallion. Heat the oil in a frying pan or skillet and add the courgette, scallion, oregano, thyme, season generously and allow to cook for several minutes until the courgette softens.

Finely chop the flat leaf parsley.

Add the courgette mixture to the mashed beans, season and combine using a spatula. Add the parsley, flour, polenta, pumpkin seeds and season further with lots of cracked black pepper. Mix until is comes together in a ball. If it is still quite sticky add a little more polenta.

Take a handful, roll it into a large ball and then flatten ensuring there are no cracks around the rim of the pattie. Repeat – you should get four or five decent sized patties out of this mix. Refrigerate for an hour turning over half way through – trust me!

Heat a small amount of oil in the pan – I brush it evenly over the entire pan using a pastry brush. When it is a fairly high heat (but not smoking) add the patties and cook for 10 minutes on each side. Their exterior should be golden and crunchy.

Serve in a bun or as an accompaniment to just about anything. A creamy or spicy sauce would work wonderfully too.