4 servings • 30 minutes

Ingredients

• 2 cups Cannellini beans (canned, drained)
• 2 Garlic clove (minced)
• 1/4 cup Basil Leaves (chopped)
• 1 Egg (whisked)
• 1/2 cup Breadcrumbs (use almond flour if gluten free)
• 2 Tomato (diced)
• 1/2 cup Green Olives (pits removed and chopped)
• 1/4 cup Red Onion (finely diced)
• 1 tbsp Extra Virgin Olive Oil
• 1 tbsp Balsamic Vinegar
• Sea Salt & Black Pepper (to taste)‍
• 4 cups Baby Spinach‍
• 1 Lemon (cut into wedges)

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Directions

1. In a large mixing bowl, mash the beans with a fork. Add minced garlic, basil leaves, and egg. Season generously with fresh ground pepper and add sea salt to taste. Mix well. Add in bread crumbs and mix again. With clean hands, form 4 medium-sized patties and place on parchment paper. Place in the freezer until ready to cook.
2. Make tomato and olive salsa mix by combining tomatoes, olives, red onion, olive oil, balsamic vinegar and sea salt and pepper to taste. Mix well and set aside.
3. In a large skillet, heat a splash of olive oil over medium heat. Fry white bean patties for 6 - 7 minutes per side or until golden brown.
4. Plate baby spinach and lightly drizzle with a lemon wedge. Serve white bean patty on top with a few spoonfuls of the salsa. Enjoy!

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Notes

Leftovers: Refrigerate in an airtight container for up to three days.‍

Serving Suggestions: Serve in a bun, with a side salad, or a side of roasted vegetables.