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.
The beauty of a good little nibble is that it can be served hot, warm, or at room temperature. Something you can set out hot at the beginning of a party and not have to worry about reheating an hour later (that is, if there are any left) because a) there isn’t anything in them that you have to worry about spoiling that quickly, and b) they’re every bit as delicious at room temperature as they are hot.
These little bean patties are definitely a good little nibble; they’re as perfect for serving on a fancy platter as hors d’oeuvres as they are for packing up in a picnic lunch. I am a big fan of the white bean, garlic, and rosemary combo, especially if olive oil is involved; they’re clean, bright flavors that mesh beautifully. I like to let these patties get just a touch crispy because that’s the best part!
What’s your go-to when you need a fuss-free appetizer or little bite?
- 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
- 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.
- 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.
- 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.
- 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.
- Heat a large (preferably cast-iron) skillet over medium-high heat; add enough oil to just coat the bottom (about 3 tablespoons).
- 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.
- 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.