Bean Patties with Sun Dried Tomato and Lemon

[Guest guest]

Bean Patties with Sun Dried Tomato and Lemon

 

1/2 cup sun dried tomatoes, chopped

1/2 tsp. lemon zest

2 tsps. unsalted butter or margarine

2 tbsps. parsley, minced

2 lbs. canned garbanzo beans, rinsed and drained

1/4 cup vegetable stock

1 carrot, peeled and grated

1 celery rib, finely chopped

1 tsp. dill seed

3/4 cup cheddar cheese, grated

1/2 cup seasoned breadcrumbs

2 tsps. olive oil

 

Combine tomatoes and lemon zest in a small bowl. Add butter, parsley, and salt

to taste. Mix thoroughly and set aside. Place drained beans in a mixing bowl.

Mash thoroughly and set aside.

Heat stock in a heavy nonstick skillet over medium heat. Simmer carrots and

celery 3 to 4 minutes or until vegetables are tender and liquid is just

evaporated. Add carrots and celery to beans. Add next 2 ingredients and salt to

taste. Mix thoroughly. Form mixture into 2 patties per serving. Dredge patties

in breadcrumbs. Heat oil in same skillet over medium heat. Sauté patties 3 to 4

minutes per side or until golden. Spread tomato and butter mixture over patties

and serve.

Makes 4 servings,