Do you ever have the same leftovers on multiple nights? Maybe you prepared a large pot of beans, brown rice or barley to eat during the week. Sometimes we make a little too much of a good thing and soon grow weary of eating it. What is a waste-conscious cook to do? Although I love eating beans and greens, and can do so for several meals during the week, I often dread eating the same or similar dish too many nights in a row. I had the remnants of a large pot of navy beans and leftover quinoa sitting my refrigerator, but didn’t want to eat quinoa topped with warm beans. While rummaging through my refrigerator, I remembered a delicious “meat” loaf I used to make with carrots and tofu…which is the inspiration for these patties. I chose to bake the patties, but you may also fry the bean patties (lightly dipped in flour) like falafel or pan fry the fully baked patties patties for a different texture. To complete the meal, I served the patties on a bed of fennel spiced greens with a garlicky yogurt sauce. The flavors of cumin, mint, fennel and sesame seeds in the individual dishes complimented each other and added to the overall umami of the meal.
Carrot Navy Bean Patties
3 cups Navy beans, drained (may substitute another white bean)
3/4 cup Quinoa
1 T extra virgin olive oil
1 large carrot grated or shredded
4 cloves of garlic
1 large shallot chopped
2 T sesame seeds
1 T dried parsley
1 tsp cumin
1 1/2 tsp sweet paprika
1 tsp dried mint
fresh pepper/salt to taste
Preheat oven to 400 degrees. Shred carrots in the food processor. Leave carrots in the bowl and switch out to the standard blade. Adds beans, quinoa, garlic, shallot and spices. Blend until finely chopped then add olive oil and pulse into mixture until smooth. Remove mixture into a medium size bowl. Add beaten egg into mixture until blended. If mixture is too moist, add bread crumbs or 1 T of flour.
Form into small 3″x 1/2″ patties and place on oiled baking sheet. Cook for 10 minutes on each side.
Check to see if bottom of patty is fully browned before turning. Then carefully flip each patties over to cook on the other side. Remove patties from baking sheet and place onto a plate.
The recipes for the Fennel Spiced Kale and Garlicky Yogurt sauce are below. You may also use the patties like falafel and serve in a pita or make a “meat” loaf sandwich.
Fennel Spiced Kale
2 bunches of kale (preferably Red Kale), chopped with stems removed.
1 T Extra Virgin Olive Oil
1 to 2 cloves of garlic
1 tsp freshly ground fennel seeds
1 tsp sweet Hungarian paprika
1/2 tsp salt
Heat oil on medium heat then add garlic, saute for a few minutes (do not brown). Add paprika and saute until lightly darkened. Add kale and cover pan with lid. When kale has wilted, add fennel and salt and toss. Cover and turn heat to low simmering for 5 minutes. Add extra water or broth if leaves are sticking to pan.
2 cups of homemade whole milk yogurt (or any plain yogurt you have in the frig)
1/2 tsp salt
1 minced clove of garlic
2 tsp extra virgin olive oil
2 tsp Meyer lemon juice
Whisk yogurt in a bowl until smooth. Add salt, garlic, oil and lemon juice. Whisk until thoroughly blended. Chill for 30 minutes or more.