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Donna R. Luis

White Bean Kale Patties

Tender cannellini beans, steamed kale, Parmesan, eggs, and panko breadcrumbs are seasoned, shaped into patties, then pan-cooked in olive oil until golden and crisp outside.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 7 servings
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 15 oz. canned cannellini beans drained and rinsed
  • 4 –6 oz. kale 1 bunch, steamed and chopped
  • 1 cup panko breadcrumbs
  • 2 eggs
  • ½ cup grated Parmesan cheese
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp paprika
  • ½ tsp kosher salt
  • 2 tbsp olive oil

Equipment

  • Large mixing bowl
  • Fork or potato masher
  • Whisk
  • Measuring cups and spoons
  • Large skillet
  • Spatula
  • Spoon or scoop for portioning the mixture
  • Plate or tray for cooked patties

Method
 

  1. Mash the Beans: Mash the drained and rinsed cannellini beans in a large bowl until broken down into a suitable patty mixture.
  2. Combine the Eggs: Add the eggs to the mashed beans and whisk until the eggs are evenly incorporated.
  3. Season the Mixture: Whisk in the grated Parmesan cheese, onion powder, garlic powder, paprika, and kosher salt until well combined.
  4. Add the Kale: Stir the steamed and chopped kale into the seasoned bean mixture until it is distributed throughout.
  5. Add the Breadcrumbs: Stir in the panko breadcrumbs last, mixing until the ingredients form a cohesive mixture that can be shaped into patties.
  6. Heat the Skillet: Heat the olive oil in a skillet over medium heat.
  7. Shape the Patties: Shape the mixture into 6–8 patties, keeping the portions suitable for skillet cooking.
  8. Cook the First Side: Working in batches, place 3–4 patties in the skillet and cook for 4–6 minutes, until the bottoms are golden brown.
  9. Flip the Patties: Carefully turn each patty over and cook the second side for another 4–6 minutes, until golden brown.
  10. Finish Cooking: Remove the cooked patties from the skillet and repeat the process with the remaining patties until the entire mixture has been cooked.
  11. Serve or Freeze: Serve the patties immediately, or allow them to cool completely before wrapping them in plastic wrap and placing them in a freezer bag.
  12. Freeze for Storage: Store the wrapped patties in the freezer for up to 1 month.

Notes

  • Drain and rinse the cannellini beans thoroughly before mashing them.
  • Steam the kale before chopping it, as directed in the original recipe.
  • Add the panko breadcrumbs last so they can help bring the mixture together.
  • Cook the patties in batches of 3–4 so they can brown properly in the skillet.
  • Each side should cook for 4–6 minutes, until golden brown.
  • The recipe can produce 6–8 patties, while the listed yield is 7 servings.
  • For freezing, cool the cooked patties completely before wrapping and storing them in a freezer bag.
  • Frozen patties can be stored for up to one month.