Cannellini Bean Patties with Crispy Breading

Bean patties are an excellent vegetarian alternative to classic meat patties. Here I give you an Italian variation with crispy breading for a tasty touch and a pleasant contrast of textures.

Ingredients

• 400 g cooked and drained cannellini beans
• 1 garlic clove
• 1 small onion
• 1 sprig of rosemary
• 2 tablespoons chopped parsley
• Salt and pepper to taste
• 50 g breadcrumbs
• 30 g flour
• 50 g grated Parmesan
• 1 egg (for the patties)
• Additional breadcrumbs for breading
• Oil for frying

Preparation

1. Start by mashing the cooked beans with a potato masher or fork until you obtain a puree that is not too smooth, to maintain some texture.
2. Finely chop the onion and sauté it in a pan with a drizzle of oil, add the crushed garlic and rosemary. When the onion is golden and fragrant, remove the garlic and rosemary and let the soffritto cool.
3. Combine the mashed beans with the onion soffritto, chopped parsley, Parmesan, salt, pepper, and finally the egg. Mix well to obtain a homogeneous mixture.
4. Shape the patties with your hands, then coat them first in flour, then in lightly beaten egg (if you want a lighter version you can omit this step), and finally in breadcrumbs to cover them completely.
5. In a pan, heat plenty of oil and when it is hot, fry the patties until golden and crispy on all sides.
6. Drain them on paper towels to remove excess oil.

Serve the bean patties hot or warm, perhaps accompanied by a yogurt or tomato sauce to add freshness and flavor.

Trivia

In Italy, crispy breading is often achieved by adding chopped aromatic herbs or grated Parmesan to the breadcrumbs for extra flavor. In Mediterranean cuisine, legumes like beans are widely used for their versatility and nutritional value, giving life to hearty and tasty dishes.