cooking white cannellini beans or pinto beans
A hand full of baby spinach
drained artichoke hearts or steamed artichoke hearts plus 1 tsp olive oil
ground flax seed
lemon or lime zest
fresh lime juice
Preheat oven to 350F. Line a baking sheet with parchment paper. In a large bowl, mash the beans well with a fork, chop the spinach and dice the artichoke, then stir the veggies into the mashed beans with the fork.
Add the flaxseeds, spring salts, lemon or lime zest, lime juice, and olive oil, (if using steamed artichokes) as marinated will already have oil. stir until the mixture is a uniformly chunky consistency.
Form 6 patties, distribute on the parchment paper covered sheet and bake for 10 min on each side. alternatively, you can melt a tsp of ghee, argan oil, or coconut oil in a toxic-free non-stick pan and pan fry the patties slowly over medium-high heat until browned, about 5 min for each side.