Recipe: White bean veggie sliders
| Recipes | Healthy You
Garlic, ginger and broccoli combine with beans for this vegan patty.
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.
Serves 12
Ingredients:
- 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
Directions:
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): 45 calories, 0g fat, 8g carbohydrates, 2g protein, 15mg sodium, 1g sugar, 2g fiber (does not include condiments or bun/pita/roll, etc.)
Recipe from Cecelia Jacobson, Registered Dietitian for the Oregon Heart and Vascular Institute at PeaceHealth Sacred Heart Medical Center at RiverBend.
Cecelia Jacobson RD
Cecelia Jacobson, RD, LD, CDCES, is a registered dietitian and certified diabetes care and education specialist for PeaceHealth in Oregon. She has been providing adult nutrition counseling and diabetes education for more than 20 years. Cecelia also conducts monthly cooking demonstrations, health fairs, and wellness outreach. She is passionate about helping her patients obtain sustainable diet and lifestyle changes in line with their goals. Cecelia grew up near Bellingham, Washington and graduated from Bastyr University. When she is not at work, you can find her outdoors or volunteering. She has ridden Cycle Oregon multiple times on the Candle Lighters, Ride For a Child team. She also loves to camp, hike and tend to her small garden to create culinary experiments at home.
