White Bean and Artichoke Croquettes / Vegan Burger

These patties are amazing to eat with either quinoa or a nice side salad for lunch or dinner!

• 1 cup cooking white cannellini beans or pinto beans 
• A hand full of baby spinach 
• 2 marinated, drained artichoke hearts or steamed artichoke hearts plus 1 tsp olive oil
• 1 tbsp ground flax seed 
• 1 tsp spring salts
• 1/4 lemon or lime zest (optional)
• 2 tablespoons fresh lime juice 

1. 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.
2. 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. 
3. 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. 
4. Serve with stone ground mustard and lime wedges.

White Bean and Artichoke Croquettes / Vegan Burger

Shayna Terese Taylor

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Ingredients

  

• 1 cup cooking white cannellini beans or pinto beans
• A hand full of baby spinach
• 2 marinated drained artichoke hearts or steamed artichoke hearts plus 1 tsp olive oil
• 1 tbsp ground flax seed
• 1 tsp spring salts
• 1/4 lemon or lime zest optional
• 2 tablespoons fresh lime juice

Instructions

 

• 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.
• Serve with stone ground mustard and lime wedges.