Cook Time: 30 Minutes
Makes About 6-8 Patties
Ingredients
1 can of cannellini beans drained and rinsed
1 cup of cooked quinoa
1 leek cleaned and chopped
1/3 cup of flour of your choice
1 tsp of dijon mustard
1 tsp of onion powder
1 tsp of garlic powder
1/2 tsp of sea salt (or more to taste)
black pepper to taste
1 cup of panko bread crumbs
2 tbs of fresh parsley chopped
About 3 tbs of oil for cooking
Preparation:
Place a large skillet over medium heat and add in about 2 tbs of oil. Add in the leeks and cook while stirring for 6-7 minutes or until the leeks start to become tenter. Next place the beans, parsley, seasoning, quinoa, and dijon mustard into a food processor and pulse for about 4-5 seconds. Next, add in the leeks and flour and pulse for an additional 3-4 seconds or until all ingredients are incorporated. Taste the mixture and add additional salt and pepper to taste. Now, place the panko breadcrumbs into a bowl. Use a tablespoon to scoop out small golf ball sized portions and form small balls. Roll each of the balls into the panko breadcrumbs pressing gently. Now place a large skillet over medium heat and add in about 2 tbs of oil for cooking. Place the bean cakes into the pan and gently flatten with a spatula. Cook for about 3-4 minutes on each side until golden brown and crispy........Enjoy!
