Using beans to make patties is a great way to add protein to your meals. These patties are full of flavorful leeks, onion and peppery arugula and super easy to make.
Recently, I. got a new nonstick skillet from Fissler and I've become completely obsessed with it because it's nonstick and scratch resistant. So I can use metal utensils with it and not worry about ruining it. It's super heavy duty and does a great job at evenly distributing heat so it makes sure your food gets nice and evenly crispy. I really enjoyed making these Navy Bean & Leek Patties in it because I didn't have to worry about them sticking at all and if you've ever made bean patties you know it can be a real pain in the ass trying to keep them from sticking.
Here are a few tips for making bean patties
Size matters - As tempting as it is to make big patties, making them nice and small reduces the chances that they will fall apart so try to keep them small.
Use an ice cream scoop - A standard ice cream scoop is the perfect size and it will also make sure your patties are all the same size.
Don't over crowd your pan - Make sure every patties has room. Over crowding the pan will prevent them from getting crispy. Try to give each one about 1-2 inches of space.
Let them cool - Things fall apart when they're super hot. You will want to make sure you let them cool down for at least 10 minutes after removing them from the skillet. This will give them time to firm up.
Use a metal spatula - They are sturdy and are the best option for flipping them over
Cook Time: 25 Minutes
Makes 8-10 Patties
1-1/2 cans of navy beans drained
1 leek chopped
1 8 oz package of arugula or spinach
1/2 cup of red onion diced small
2 garlic cloves
1/2 cup of flour (I used chickpea flour)
1 tsp of onion powder
The leaves of 1 sprig of fresh thyme
1/2 tsp of garlic powder
4 tbs of nutritional yeast
1/2 tsp of salt
a pinch of pepper
2 tbs of fresh parsley. plus more to taste
About 2 tbs of oil for cooking. You will make these in batches and need to add more oil as you cook each batch.
The topping is just 4 tbs of my favorite Trader Joe's Garlic Spread whisked with about about 2 tbs of plain unsweetened almond milk.
First bring a pan over medium size heat and add in about 2 tbs of oil and the leeks, onion, fresh garlic and thyme.
Cook for about 5 minutes and stir in the arugula and cook for about 2-3 minutes or until the arugula is wilted. Add salt and pepper to taste
Now drain your can and a half of navy beans and add them to a food processor along with the flour, onion powder, garlic powder, nutritional yeast, cooked leeks, onions and arugula and the salt. Pulse for just a few seconds until everything is combined well. Give it a taste and add additional salt and pepper if necessary.
Now clean out your pan and add about 1 tbs of oil and place it over medium heat.
Use an scoop to scoop out the mixture and add about 4 patties to the hot skillet and gently flatten them just a little. Cook them for about 4-5 minutes on each side. or until they are golden brown on each side. Make sure you don't overcrowd the skillet. You also want to make sure the patties are on the smaller size. The bigger you make them the more likely they are to fall apart.
Once they are done carefully remove them and let them cool on cooling rack or plate lined with a few paper towels. They will still feel soft. Don't worry, they will firm up as they cool. Let them cool for about 10 minutes before serving. The longer they cool the firmer they will become.
Now you can top them with the garlic spread and fresh parsley.
Cook the leeks , onions, garlic and fresh thyme for just a few minutes to get them a little tender.
I love using arugula in this recipe it adds a nice peppery flavor to it.
You only need to pulse the mixture for a few seconds. You don't want to over process it and make it too mushy.