Parmesan and Garlic White Bean Patties {Gluten-Free}
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Cook time: 
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Yield: 12 to 14 small patties, about 4 to 6 servings
Gluten-free Parmesan and Garlic White Bean Patties feature the flavors of white beans, garlic, rosemary, and olive oil in little nibbles that are perfect for a party or picnic.
  • 2 tablespoons olive oil, plus about 3 tablespoons more for shallow frying the patties
  • 1 medium-large onion, diced
  • 3 large cloves garlic, minced
  • 1 (16 oz) can no-salt-added white beans, rinsed and drained (I used Cannellini)
  • 1 large egg white, lightly beaten
  • 1 oz (28 g) fresh-grated Parmesan cheese
  • 2 teaspoons minced fresh rosemary or 1 teaspoon dried Italian herb seasoning
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • ½ cup cherry or grape tomatoes, halved, for garnish
  • 2 tablespoons crumbled feta cheese, for garnish
  • 2 tablespoons good-quality whole olives, for garnish
  • Fresh mint leaves, for garnish
  1. Heat the oil in a medium skillet over medium heat; add the onion and cook until softened and starting to brown, about 5 to 7 minutes, stirring occasionally. Add the garlic and cook 1 minute more, stirring constantly. Cool slightly.
  2. Add the white beans to a large bowl and coarsely mash about ⅔ of the beans by hand with a potato masher, leaving about ⅓ of the beans whole.
  3. Stir in the egg white until combined, then stir in the Parmesan cheese, rosemary, salt, pepper, and onion/garlic mixture. The mixture should hold together when you form patties; you can add more Parmesan cheese to bind them together if needed.
  4. Scoop the bean mixture into balls (I used a 1½ tablespoon-sized scoop and got about 12 to 14 balls), then flatten each ball slightly into a patty.
  5. Heat a large (preferably cast-iron) skillet over medium-high heat; add enough oil to just coat the bottom (about 3 tablespoons).
  6. Fry the patties until golden on both sides, about 2 to 4 minutes per side, flipping once. Once cooked, drain the patties on a paper towel-lined plate to remove any excess oil.
  7. To serve, transfer the patties to a serving tray and top with the tomatoes, feta, olives, and mint (if using). Serve hot, warm, or at room temperature.
Recipe by An Edible Mosaicâ„¢ at