Found this recipe they look good and i usually just put cannellini beans in my soups.
2 courgettes grated coarsely
1 bunch spring onions chopped
2 crushed garlic cloves
1 tbsp chopped fresh lemon thyme
2 x 410g cannellini beans rinsed and drained
1 egg white lightly beaten
28g fresh grated parmesan cheese (ee a choice)
ground black pepper
Heat a non stick frying pan until hot and spray with frylight.squeeze the excess liquid from the courgettes,add to the pan and stirfry with the spring onions, garlic and lemon thyme for 4-5mins until wilted and soft.
Meanwhile, pu the beans, egg white and cheese in a food processor and whizz to a puree.Add the courgette mixture, season with black pepper and mix briefly. Shape into 12 patties, dampening your hands first so that the mixture doesnt stick.
Wipe out the frying pan with kitchen paper then spray with frylight.Cook the patties in two batches, for 2.5mins on each side until golden and hot.
Serve with rocket salad and vine ripened tomatoes and a splash of balsamic vinegar.
2 courgettes grated coarsely
1 bunch spring onions chopped
2 crushed garlic cloves
1 tbsp chopped fresh lemon thyme
2 x 410g cannellini beans rinsed and drained
1 egg white lightly beaten
28g fresh grated parmesan cheese (ee a choice)
ground black pepper
Heat a non stick frying pan until hot and spray with frylight.squeeze the excess liquid from the courgettes,add to the pan and stirfry with the spring onions, garlic and lemon thyme for 4-5mins until wilted and soft.
Meanwhile, pu the beans, egg white and cheese in a food processor and whizz to a puree.Add the courgette mixture, season with black pepper and mix briefly. Shape into 12 patties, dampening your hands first so that the mixture doesnt stick.
Wipe out the frying pan with kitchen paper then spray with frylight.Cook the patties in two batches, for 2.5mins on each side until golden and hot.
Serve with rocket salad and vine ripened tomatoes and a splash of balsamic vinegar.
