Cannellini Bean and Courgette Patties

Beans are more than just a feature in my diet. They are an integral (couldn't, wouldn't and refuse to live without them) part of my eating, not only out of necessity but out of sheer love - I worship at the feet of the legume. It's quite apt they're also called Pulses because if it weren't for them I may not have one, so important are they to my health. A little grim but kinda true. I eat some sort of pulse everyday, whether it be in the form of hummus, refried beans, baked beans on toast, as a side, in soups, part of a casserole or in a burger/pattie. You could say they are my meat. Packed full of protein, hearty in taste and texture and versatile as you like. In short, I could never get bored of beans, just isn't possible, ain't ever gonna happen. Eva!

And these little beany beauties were an absolute triumph. Crispy exterior, firm but creamy interior and oozing flavour - my kind of pattie. They'd work great in a bun but I decided to pair them with a wild rice risotto topped with a vegan garlic and wholegrain mustard mayo sauce type thingy (literally just 3 tbsp vegan garlic mayo mixed with a teaspoon of wholegrain mustard). Perfection.

Hubbie just kept saying "these are really good, aren't they?", so I think that means he thought they were really good.

cannellini bean and courgette patties

2 cups cooked cannellini/white beans

1 courgette

3 spring onions/scallions

1/4 cup chopped flat leaf parsley

1 tsp garlic powder

1 tsp dried oregano

1 tsp dried thyme

1 tbsp flour

1 tbsp polenta/corn meal

1 tbsp pumpkin seeds/pepitas

Olive oil

salt and pepper

Drain and rinse the beans, transfer to a large bowl and mash. Set aside.

Grate the courgette and chop the scallion. Heat the oil in a frying pan or skillet and add the courgette, scallion, oregano, thyme, season generously and allow to cook for several minutes until the courgette softens.

Finely chop the flat leaf parsley.

Add the courgette mixture to the mashed beans, season and combine using a spatula. Add the parsley, flour, polenta, pumpkin seeds and season further with lots of cracked black pepper. Mix until is comes together in a ball. If it is still quite sticky add a little more polenta.

Take a handful, roll it into a large ball and then flatten ensuring there are no cracks around the rim of the pattie. Repeat - you should get four or five decent sized patties out of this mix. Refrigerate for an hour turning over half way through - trust me!

Heat a small amount of oil in the pan - I brush it evenly over the entire pan using a pastry brush. When it is a fairly high heat (but not smoking) add the patties and cook for 10 minutes on each side. Their exterior should be golden and crunchy.

Serve in a bun or as an accompaniment to just about anything. A creamy or spicy sauce would work wonderfully too.

veganAine Carlin