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Categories:Viewed: 43 - Published at: 9 years ago
Ingredients
- 1/2 cups Leeks, Chopped
- 2 Tablespoons Extra Virgin Olive Oil, Divided Plus More For Pan Frying
- 15 ounces, weight Canned Cannellini Beans, Drained And Rinsed
- 3/4 cups Oats
- 2 Tablespoons All-purpose Flour
- 1 clove Garlic
- 1 Tablespoon Fresh Rosemary
- 1 whole Lemon, Zested
- 1/2 whole Lemon, Juiced
- 1 whole Egg
- 1 pinch Salt And Pepper, to taste
- Optional For Garnish: Greek Yogurt, Shredded Parmesan And Chopped Leeks
Method
- In a small pan over medium-high heat, saute leeks in 1 tablespoon olive oil until leeks are softened.
- While the leeks cook, combine remaining ingredients (except the garnish line), including the remaining 1 tablespoon of olive oil in the bowl of a food processor.
- Pulse to combine and chop.
- Then add leeks once they are done and process until smooth and a ball just starts to form.
- The dough will be wet but should just start to form into some sort of ball shape.
- Transfer dough to a medium bowl.
- With wet hands (you will need to wet your hands after every other patty, dough is very wet and sticky) form dough into small patties.
- Using the same skillet you sauteed the leeks in, add enough olive oil to be able to pan fry the patties over medium-high heat.
- Once the oil is hot, add some of the patties and fry on one side for about 3 minutes or until golden brown.
- Then flip and pan fry the other side adding more olive oil as needed.
- Repeat with remaining patties.
- Serve warm garnished with plain Greek yogurt, shredded Parmesan and chopped leeks.
