White Bean Patties with Parsley Recipe
White bean patties are a homely Polish answer to veggie burgers. They are filling, soft inside and slightly crispy on the outside. In many homes they appear as a meat-free alternative for dinner, especially on Fridays. Their flavor is a bit reminiscent of classic meat patties, but with beans and lots of parsley instead of meat.
To prosty sposób na piątkowy, bezmięsny obiad w duchu polskich mielonych, ale oparty na strączkach. Dobrze wpisuje się w kuchnię oszczędną, bo wykorzystuje tanią, sycącą fasolę.
These patties show how simple pantry ingredients like canned beans and breadcrumbs can be turned into a satisfying, homely main dish. They are budget-friendly, high in plant protein and loved even by people who usually prefer meat.
Dlaczego ta wersja działa
- Dokładne odcedzenie i rozgniecenie fasoli daje zwartą, kremową masę, która się nie rozpada.
- Podsmażona cebula i czosnek dodają słodyczy i głębi, bez surowej ostrości.
- Cienka warstwa bułki tartej tworzy chrupiącą skórkę jak w klasycznych mielonych.
- Majeranek i natka pietruszki nadają kotletom swojski, „mięsny” aromat bez mięsa.
Chef's tips
Mash the beans thoroughly so the patties hold together well, but leave a few small pieces for texture. If the mixture sticks to your hands while shaping, lightly moisten your palms with water or oil. Fry over medium heat so the patties have time to heat through without burning on the outside.
How to serve
Serve as a classic Polish-style dinner with potatoes and salad, or in burger buns with lettuce, tomato, pickled cucumber and your favorite sauce. They also taste good cold, sliced in sandwiches.
Na co uważać
- Mokra fasola to najczęstsza przyczyna rozpadających się kotletów – daj jej dobrze odcieknąć.
- Nie dosypuj od razu dużo bułki – masa po krótkim odpoczynku sama gęstnieje.
- Zbyt wysoki ogień spali panierkę, a środek zostanie chłodny i mączny w smaku.
Zamienniki
- Część fasoli możesz zastąpić ciecierzycą, uzyskasz delikatnie bardziej orzechowy smak.
- Bułkę tartą można podmienić na drobno mielone płatki owsiane dla większej ilości błonnika.
- Natkę pietruszki możesz zamienić na kolendrę, jeśli lubisz bardziej wyrazisty, ziołowy aromat.
Ingredients
- white beans from a can or cooked weight after draining - 400 g
- egg - 1 piece
- breadcrumbs 3 tablespoons for the mixture, the rest for coating - 6 tablespoons
- onion medium - 1 piece
- garlic - 2 cloves
- parsley chopped - 3 tablespoons
- oil - 4 tablespoons
- salt to taste
- pepper to taste
- dried marjoram optional - 1 teaspoon
Preparation
- Peel the onion and cut it into a small dice. Peel the garlic and chop finely.
- Heat 1 tablespoon of oil in a frying pan. Add the onion and fry for 3–4 minutes over medium heat, stirring, until it softens and becomes slightly translucent but does not brown. Add the garlic and fry for another 30–40 seconds, just until fragrant. Set aside to cool.
- Drain the beans from their liquid and rinse in a sieve under running water. Transfer to a large bowl and mash thoroughly with a fork or potato masher until you get a thick, fairly uniform mass with a few small pieces of bean remaining.
- Add the cooled onion and garlic, egg, 3 tablespoons of breadcrumbs, chopped parsley, marjoram, salt and pepper to the beans. Mix thoroughly with your hand or a spoon. The mixture should be thick and easy to shape into patties. If it is too loose, add a bit more breadcrumbs.
- Spread the remaining breadcrumbs on a plate. With your hands, form patties about the size of a small palm, flatten them slightly. Coat each patty lightly in breadcrumbs on both sides.
- Heat the remaining oil in a frying pan over medium heat. Place the patties in the pan, leaving some space between them. Fry for 4–5 minutes on one side, until the bottom is golden and slightly crispy, then carefully flip and fry for another 3–4 minutes. If they brown too quickly, reduce the heat.
- Place the fried patties on a plate lined with paper towel to absorb excess fat. Serve warm with potatoes and salad or in a bun as a vegetarian burger.
Storage
Po wystudzeniu kotlety lekko twardnieją i tracą część chrupkości skórki. Najlepiej odgrzać je na suchej patelni lub w piekarniku, wtedy znów będą rumiane; po mrożeniu można je podsmażać bez wcześniejszego rozmrażania.
These white bean patties are one of those recipes that quickly become a regular in the weekly menu – they are easy to make, filling and adapt well to what you have on hand in the fridge and pantry.
