Homemade legume and vegetable patties are a staple in our weekly menus.
This recipe is filled out with oats instead of breadcrumbs as I find them so convenient and cheap. The oats used here are from the basics range as usual.
This is a batch cook recipe, making 20 plus patties, which I then freeze and either bake from frozen or defrost and pan fry.
Nice served with a baked potato and some side veg.
I use one third of an American cup measure to divide the dough into evenly sized balls.
Leek & White Bean Patties
- 500g dried white beans (butter beans or cannellini), soaked, cooked and drained
- 2 tbsp olive oil
- 500g leeks, finely sliced
- 3 sticks celery, finely diced
- 2 onions, finely chopped
- 4 garlic cloves, crushed
- 3 cups rolled porridge oats
- 2 tsp dried mixed herbs
- large handful fresh parsley, finely chopped
- salt and pepper to taste
- plain wholemeal flour, to coat
- Heat oil in large deep-sided pan. Add vegetables and saute until tender, stirring frequently.
- Stir in cooked white beans, salt, pepper and herbs.
- Mash together well.
- Add oats and work thoroughly into the bean mixture to form a soft malleable dough-like texture.
- Shape into about 20 patties and coat in wholemeal flour.
- Lay on lightly floured baking trays and place in freezer overnight.
- Bag up patties and return to freezer to store until needed.
- To cook, brush both sides of the patties with oil and bake for twenty five minutes.