1 can cannellini beans, drained and rinsed
1/2 shallot, finely minced
2 cloves minced garlic
1/4 cup minced fresh basil
1 tablespoon tomato paste
3 tablespoons arrowroot starch
Salt and pepper
1/2 cup cornmeal
Whole grain buns and toppings for serving
Place beans, shallot, garlic, basil, tomato paste, and arrowroot starch into a bowl.
Use a fork to mash it coarsely, so you have a chunky dough. Taste and add salt and pepper as desired.
Divide into 4 portions and shape into patties. Mixture will be very sticky.
Place the cornmeal on a plate and dredge the patties in both sides. Place the patties on a parchment lined baking sheet, and refrigerate 1 to 3 hours.
Heat oven to 375. Bake patties 20 minutes, then carefully flip them and bake 15 minutes longer.
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