A perfect vegetarian meal
With a hint of spicy garlic and ginger, and savory broccoli and beans these “burgers” are super flexible. The creamy texture of cannellini white beans offers a neutral flavor to add any toppings and seasonings that you like.
- 1 can (15-ounce) low-sodium white (cannellini) beans. Reserve about 2 tablespoons of aquafaba (bean juice)
- ½ shallot, finely chopped
- ½ cup shredded carrot
- ½ cup finely chopped broccoli florets
- 2 tablespoons grated peeled fresh ginger or 1 – 1 ½ teaspoon ground ginger
- 1 glove minced garlic
- 1/3 cup yellow cornmeal
Drain and rinse beans, reserving about 2 tablespoons of aquafaba (bean juice). Transfer beans to a large bowl and mash or pulse in a food processor to desired consistency.
In bowl stir in shallots, carrots, broccoli, ginger, garlic and cornmeal. If mixture is dry, add some reserved aquafaba.
Heat a large skillet over medium-high. Spray with non-stick cooking spray or coat with olive oil.
Form bean mixture into 12 patties (about 2 ½ inches in diameter).
Cook patties in batches until golden and crisp, about 3 minutes per side.
Serve patties on slider buns, rolls, pita pockets or protein wrapped. Garnish as desired (lettuce, tomato, onion, cheese, mayo, mustard, ketchup)
Nutrition Facts (per serving): (does not include condiments or bun/pita/roll, etc.)
45 calories, 0g fat, 8g carbohydrates, 2g protein, 15mg sodium, 1g sugar, 2g fiber
Recipe from Cecelia Jacobson, Registered Dietitian for the Oregon Heart and Vascular Institute at PeaceHealth Sacred Heart Medical Center at RiverBend.