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!