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+ servings

White Bean & Artichoke Patties

Course Appetizer, Main Course, Side Dish, Snack
Prep Time 15 minutes
Cook Time 30 minutes
Servings 3
Author Planted and Picked


  • 2 tsp olive oil
  • 1 398 ml can Cannellini beans
  • 1/4 cup red onion, finely diced
  • 1 large garlic clove, minced
  • 1/4 cup grated carrot
  • 4 artichoke hearts (from jar), diced
  • 1 tsp curry powder (good quality)
  • 1/2 tsp sea salt
  • 1 tbsp ground flaxseed
  • 1/2 tsp lemon zest
  • 1 cup spinach, chopped


  • Drain and rinse cannellini beans. Either mash with a fork in a large bowl or pulse them in a food processor. You want them to still have texture (not mushy).
  • Finely dice red onion and mince garlic and add to bowl. Grate carrot and add to bowl.
  • Place artichoke on some paper towel and squeeze gently to remove most of the moisture. Roughly chop and add to bowl. You will want to maintain some chunkiness for texture.
  • Finely chop the spinach to make 1 cup. Using a tool such as a microplane or zester, zest 1 tsp of lemon rind.
  • Add the curry powder, salt, ground flaxseed, lemon zest and spinach to the bowl with the rest of the ingredients. Stir gently until well combined.
  • Evenly divide the mixture into 6 portions and form into patties. We like to use a large ice cream scoop with a spring for this. If using the ice cream scoop, the mixture will be level. Each patty is approximately 1/4 cups.
  • Place olive oil in a pan over medium heat. Once heated, place patties in pan. Cook for about 7 minutes per side.
  • These are good served with toppings such as tomato chutney or cashew sour cream. Also good served with a side salad or bowl of soup to complete a meal.