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Weeknight • Vegetarian

Speedy Lemon Dill Veggie Patties

Quick to make and bursting with fresh lemon and dill, these crispy veggie patties are a delightful meatless meal or side.

Prep
15 min
Cook
15 min
Servings
4
Level
Weeknight
Speedy Lemon Dill Veggie Patties

Who says veggie burgers have to be complicated? These Speedy Lemon Dill Veggie Patties are incredibly easy to whip up and packed with bright, fresh flavors. Crispy on the outside, tender on the inside, they're a fantastic meatless meal option or a delicious side dish. You'll be amazed at how quickly they come together!

Ingredients

Yield: 4 servings

Main

  • 1 (15 oz) can cannellini beans (white kidney beans), rinsed and drained
  • 1 cup cooked quinoa or breadcrumbs
  • 1/2 cup finely chopped red onion
  • 1/4 cup chopped fresh dill
  • 1/4 cup chopped fresh parsley
  • Zest of 1 lemon
  • Juice of 1/2 lemon (about 1.5 tbsp)
  • 1 large egg, lightly beaten
  • 2 tbsp all-purpose flour (or gluten-free flour)
  • Salt and freshly ground black pepper to taste
  • 2 tbsp olive oil, for frying

For Serving (Optional)

  • Greek yogurt or tzatziki
  • Pita bread or buns
  • Cucumber and tomato salad

Preparation

  1. Step 1

    In a large bowl, mash the rinsed and drained cannellini beans with a fork or potato masher until mostly smooth but still with some texture. Alternatively, pulse briefly in a food processor, being careful not to over-process into a paste.

  2. Step 2

    Add the cooked quinoa (or breadcrumbs), red onion, fresh dill, fresh parsley, lemon zest, lemon juice, egg, flour, salt, and pepper to the mashed beans. Mix thoroughly until well combined. The mixture should be firm enough to form patties.

  3. Step 3

    Divide the mixture into 4-6 equal portions and gently form into patties, about 1/2-inch thick. If the mixture is too sticky, chill for 15 minutes, or add a little more flour.

  4. Step 4

    Heat olive oil in a large non-stick skillet over medium heat. Carefully place the patties in the hot oil. Cook for 5-7 minutes per side, until golden brown and crispy on both sides. You may need to work in batches.

  5. Step 5

    Serve the veggie patties hot with a dollop of Greek yogurt or tzatziki, in pita bread, or alongside a fresh salad.

Tips

  • Ensure your beans are well-drained before mashing to prevent soggy patties.
  • If the mixture is too wet, add a tablespoon or two more flour or breadcrumbs. If too dry, add a tiny bit more lemon juice or a splash of water.
  • These patties can be made ahead and gently reheated in a skillet or oven until warmed through and crisp again.

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