Ingredients

The following ingredients have 12 Servings
  • 15 oz. canned cannellini beans (drained and rinsed)
  • 10 oz. chopped frozen spinach (thawed, with as much liquid squeezed out as possible)
  • 1/2 yellow onion (very finely diced or grated)
  • 2 cloves garlic (minced on a microplane zester)
  • 3/4 cup plain breadcrumbs (divided)
  • 1 egg
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons extra-virgin olive oil (plus more if needed)
  • 1 cup Greek Yogurt
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup fresh dill (chopped)
  • 2 tablespoons fresh lemon juice
  • kosher salt (to taste)
  • black pepper (to taste)

Instruction

  • Put 1/2 cup of the breadcrumbs in a shallow bowl.
  • Place the drained and rinsed cannellini beans in a large bowl and mash with a potato masher or fork, leaving some intact.
  • Add remaining ingredients, including the rest of the breadcrumbs, for the patties to the bowl and mix together well, using plenty of salt and pepper.
  • Form 12 patties, each using just under 1/4 cup of the white bean mixture.
  • Coat the patties in the remaining breadcrumbs. After forming each of them, I just pressed each side into the breadcrumbs and set them on a baking sheet until I was done.
  • Heat the olive oil in a large heavy skillet over medium-high heat and line a large plate with paper towels.
  • Add the patties in batches and cook for about 2 1/2 minutes on each side, until golden brown and crispy and cooked all the way through. Place on the paper towel lined plate.
  • Meanwhile, mix together all ingredients for the yogurt sauce and set aside.
  • Serve patties immediately with yogurt sauce, or see notes for freezer instructions.