Pan-Seared Zucchini & White Bean Patties

Crispy pan-seared patties made from white beans and shredded zucchini, served with a light lemon vinaigrette salad.

• Prep: 10 min
• Cook: 18 min
• Total: 28 min
• Servings: 2
• Cuisine: Mediterranean
• Difficulty: Easy
• Cost: $2.24/serving

Dietary

• Nut-Free
• Soy-Free
• High-Protein
• Dairy-Free
• High-Fiber

Tags

• sauté
• quick
• healthy
• fresh
• savory

Ingredients

• 1 zucchini (medium, shredded and squeezed dry)
• 15 ounce cannellini beans (rinsed and drained)
• 0.25 cup breadcrumbs
• 1 egg (large)
• 1 tablespoon fresh parsley (chopped)
• 0.5 teaspoon dried oregano
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper
• 1 tablespoon olive oil (for cooking patties)
• 2 cup mixed greens
• 2 tablespoon red wine vinegar
• 1 tablespoon extra virgin olive oil (for dressing)

Instructions

1. In a medium bowl, mash cannellini beans with a fork until mostly smooth. Add shredded zucchini, breadcrumbs, egg, chopped fresh parsley, dried oregano, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix well to combine.
2. Form the mixture into 4 equal patties.
3. Heat 1 tablespoon olive oil in a large skillet over medium heat. Carefully place patties in the skillet and cook for 4-5 minutes per side, until golden brown and heated through.
4. While patties cook, prepare the salad: In a small bowl, whisk together red wine vinegar and 1 tablespoon extra virgin olive oil. Toss mixed greens with the dressing.
5. Serve two patties per person with a side of mixed green salad.

Notes

If the patties are too soft to handle, chill the mixture in the refrigerator for 15-20 minutes to firm up.

Nutrition (per serving)

• Calories: 488
• Protein: 22.2 g
• Carbohydrates: 60.9 g
• Fat: 16.8 g
• Fiber: 20.2 g
• Sodium: 1131 mg
• Saturated Fat: 2.5 g
• Sugar: 5.5 g
• Cholesterol: 84 mg