White Bean Patties

Moist on the inside and crunchy on the outside!

White Bean Patties

This recipe is more delicate than the average bean burger recipe, moist on the inside and crunchy on the outside. It makes a nice quick easy entrée, and tastes great with a sauce or gravy.

This bean patty recipe was submitted by Savvy Veg visitor Adey Jarvis. Dee Davis kindly tested the recipe and sent in her version, with a picture. We made yet another variation. Feel free to improvise to your own taste with this recipe.

Total prep & cook time: 30 minutes

4 servings, or 8 patties

Nutrition Data, 145g Serving: 203 cal, 38 cal from fat, 4g fat, 32g carb, 10g protein, 7g fiber, 242mg sodium, 2g sugars, low cholesterol, good source Vit A, K, Folate, Manganese. Estimated glycemic load 11


  • 2 cups white beans rinsed and drained
  • 1 Tbsp olive oil
  • 1 Tbsp minced fresh ginger or 1/2 tsp dried
  • 2 minced garlic cloves OR 1/2 tsp garlic powder
  • 2 scallions chopped thin or 1/2 tsp onion powder
  • 1 celery stalk, chopped fine
  • 1 small carrot, chopped fine
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • 1/4 tsp thyme leaf
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  • 1/2 tsp salt or to taste
  • Fresh ground pepper to taste
  • 2 Tbsp chopped parsley
  • 1/4 cup flour (any kind)
  • 1 cup fine dry breadcrumbs (chop and whiz dry bread crusts in food processor or blender)


  1. Heat oil on med/low in a fry pan
  2. Stir fry vegetables until soft (5 - 10 minutes)
  3. Add the veggies, beans, parsley, salt, pepper, and bread crumbs to a food processor and combine just until mixed
  4. Add flour 1 Tbsp at a time until the mixture is thick enough to form into patties
  5. Optional: Chill in the fridge for 1 hour or longer to firm the mixture more
  6. Heat a nonstick fry pan on medium
  7. Form the bean mixture into 2 - 3 inch patties, 1/2 - 3/4 inch thick, and fry 6 - 8 minutes each side, until nicely browned

Recipe Tips:

Great Northern beans are a good consistency for this recipe, and also easy to find. If you cook them yourself, soak for 6 hours in lightly salted water, and add a pinch of salt to the cooking water so the beans will stay firm.

Serve with mashed potatoes or rice, chickpea gravy, and steamed vegetables. These patties also go nicely with cranberry sauce, tomato sauce, or - omg - ketchup!

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