Leek & White Bean Patties – Vegan & Wholefood (batch cook recipe)

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

Ingredients

  • 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

Method

  1. Heat oil in large deep-sided pan. Add vegetables and saute until tender, stirring frequently.
  2. Stir in cooked white beans, salt, pepper and herbs.
  3. Mash together well.
  4. Add oats and work thoroughly into the bean mixture to form a soft malleable dough-like texture.
  5. Shape into about 20 patties and coat in wholemeal flour.
  6. Lay on lightly floured baking trays and place in freezer overnight.
  7. Bag up patties and return to freezer to store until needed.
  8. To cook, brush both sides of the patties with oil and bake for twenty five minutes.
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