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Bean and vegetable patty with roasted garlic

Bean and vegetable patty with roasted garlic

A light and colourful, elaborate and balanced lunch.

Portion
6
 
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Cooking time

Ingredients

  • 2 tbsp (30 ml) roasted garlic paste, homemade or store-bought
  • 2 cans 12 oz (341 ml) Bonduelle mixed beans
  • 1 c (250 ml) grated potato
  • 1 c (250 ml) grated carrot
  • 1 c (250 ml) grated zucchini
  • 1/2 c (125 ml) wholegrain flour
  • Salt and freshly ground pepper
  • 1 ½ c (375 ml) radicchio, finely chopped
  • 1/4 c (60 ml) red onion, chopped
  • 1/3 c (80 ml) pitted kalamata olives
  • About 2 oz (60 g) unripened goat’s cheese, crumbled
  • 1 tbsp (15 ml) balsamic glaze
  • 2 tbsp (30 ml) basil, freshly chopped

Preparation

  1. Preheat oven to 425 °F (210 °C).
  2. Remove garlic cloves from their skins.
  3. Using a food processor, process a can of beans at a time with half the roasted garlic.
  4. Transfer to a bowl and add the vegetables and flour. Season to taste.
  5. Form 4 big patties and place them on a baking sheet lined with parchment paper.
  6. Bake for 30 minutes.
  7. Place a patty in the middle of each plate and spread equal amounts of radicchio, onions, olives and goat cheese.
  8. Garnish with balsamic glaze and fresh basil.

Nutritional value (per serving):

  • Calories: 212
  • Proteins: 11 g
  • Lipids: 4 g
  • Glucides: 34 g
  • Fibers: 10 g
  • Sodium: 122 mg

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