In some shape or form, bean patties make up the no. 1 staple of our freezer. The convenience factor is sky high, obviously – with these on hand, a complete meal can come together quickly. Some roasted root vegetables, a filling salad, maybe pasta on the side – pairing options are many and easy to adapt throughout the seasons. Cranberry beans have a nutty flavor which, in our opinion, makes them the perfect legume to use (but feel free to hit up whatever beans suit your taste). Some grated zucchini in the batter prevents the patties from going dry and instead keeps them moist and scrumptious. Grated carrots is a great substitution now that the zucchini season is about to come to an end (at least here), and perhaps even sweet potatoes – but that would mean unexplored territory even for us. Speaking of keeping them moist (a.k.a. the most difficult part of making bean patties), the batter has to be quite sticky. You’re not looking for a consistency where you can form patties with your hands without having to go for a good rinse afterwards, ok? But don’t worry, they’ll firm up once in the pan – and they’ll be so much more enjoyable to eat!
For those who would like to turn the recipe completely vegan, you can substitute the egg for a ‘flax seed egg’ by mixing 1 tablespoon ground flax seeds and 2 1/2 tbsp water in a small bowl and letting it sit for 5 min. Then, just add it to the bowl instead of the egg. And as far as the cheese, just choose your favorite vegan version!
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Makes 15-20 patties
2 lbs. dried cranberry beans
1 3/4 lbs. zucchini, grated
5-6 oz. leek, finely chopped
2 garlic cloves, minced
4 oz. cheese, grated
1 egg
2/3 cup oat milk
1/2 cup flour (we like to use rye but any will work)
1 teaspoon salt
1 tablespoon oregano
Black pepper to taste
Canola or olive oil for frying
The day/evening before: in a big pot, soak the beans in plenty of water (cover by at least 2″). Let sit overnight at room temperature, or for 6-8 hours. If they’re soaking for longer, fear not – the cooking time will just be slightly shorter!
The following day: drain the beans and place them back in the pot. Fill up with water again, and add a teaspoon or so of salt. Bring the water to a boil and then let simmer, covered, over low heat for anywhere between 30 and 60 min, depending on soaking time. Stir around every now and then, and sample a bean once in a while. They’re done when soft, but have a little bite. Drain and put in a big bowl. Add in the zucchini, leek, garlic, cheese, egg (or flax egg) and oat milk and stir together. Using a stick blender, create a more uniform batter. You can go for whatever consistency you like, but we usually opt for semi-smooth, i.e. well blended and mashed up beans, but not entirely pureed. Stir in the flour and spices. Taste a little to make sure the seasoning is on point.
Heat some oil in a pan over medium heat. With a big spoon, dollop batter into the pan and shape into patties, carefully using your fingers. Flip over after approx. 5 min and cook equally long on the other side. You want them golden and a little crispy. Serve immediately, or let cool on a cutting board or plate. Refrigerate or freeze for later.