This vegan, bean, spinach and jalapeno patty is super easy to make and makes for a quick, flavorful, healthy meal or snack.
Who doesn’t love a healthy, yet flavorsome and filling meal? These white bean, Jalapeno and Spinach patties are super quick and so easy to make. Have them on their own with a dip on the side, or roll them up into wraps, they are super versatile and make for a quick, lazy meal. This creamy, Jalapeno Dip makes for the perfect accompaniment to these patties.
These super nutritious patties made with cannellini beans can be made kid friendly too, just skip the jalapenos to make them milder.
Did I say that these patties are super easy to make? Simply drain and rinse the cannellini beans from the can and mash them up into a coarse mixture. Add the rest of the ingredients and pan fry them. To make things easier, I sometimes use my blender to finely chop the onions and roughly mash up the white beans. The mixture can make 6-7 hearty patties or you can make these patties smaller if you want to have them as a snack with a dip.
The creamy Jalapeno dip goes so well with these patties. You can serve as a dip or slather it on a wrap before putting the patties on. Make sure the onions and spinach are finely diced, this will help the patties stay together perfectly well when pan fried.
Make sure you drain the beans and dry the spinach well while prepping, else the mixture can turn out to be too mushy. You don’t want to mash the beans completely, leave a few broken for texture.
Serve these delicious patties on a wrap with some veggies or on buns with some dip slathered. It is so good!!
How to make these white bean, spinach and Jalapeno Patties?
Drain the cannellini beans from a can into a colander. Rinse them. Coarsely mash the cannellini beans.
Add rest of the ingredients into the mashed beans and make patties out of them. You can make big patties for a hearty meal or smaller patties for a snack.
Add oil to a heated pan and once the oil is hot, add the patties to the pan and cook them with the pan covered. (Cook them in batches and do not overcrowd the pan). Cover and cook until both sides turn brown . Flip midway.
Garnish with topping like sev(chickpea noodles), pomegranate seeds, chopped jalapeno and onions. Enjoy!
Beans, Spinach and Jalapeno Patty
This vegan, bean, spinach and jalapeno patty is super easy to make and makes for a quick, flavorful, healthy meal or snack.
Ingredients
- 1 can (15 oz.) Cannellini beans (rinsed and drained)
- 1 cup chopped Spinach
- Half a medium onion finely sliced
- 1 tsp ginger garlic paste
- 1 Jalapeno; seeds removed and finely chopped
- Dash of asafoetida
- 1/4 tsp Pepper
- 1/4 tsp. coriander powder
- 1/2 tsp chaat masala
- 1/2 tsp. thick tamarind extract
- 1/4 tsp. just dates syrup (optional)
- 2 tbsp. rice flour ( I used brown)
- salt to taste
- 1 tbsp. coriander leaves chopped
- 2 tsp. desired oil
Instructions
- Coarsely mash the cannellini beans.
- Add rest of the ingredients into the mashed beans and make flat patties out of them.
- Add oil to a heated pan and once the oil is hot, add the patties to the pan and cook them with the pan covered. (cook them in batches and do not overcrowd the pan)
- Cover and cook until both sides turn brown . Flip midway. Garnish with topping like sev (chickpea noodles), pomegranate seeds, chopped jalapeno and onions.
- Enjoy with dip on the side or rolled into wraps to make a much more heartier meal.
Notes
If the mixture is mushy, add 1 more tbsp. of rice flour until it thickens up to form patties.
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