Equipment
* optional
Ingredients
Patty Base
- 480 g canned cannellini beans, drained, rinsed, and thoroughly dried
- 30 g harissa paste
- 40 g scallions, finely sliced
- 10 g fresh cilantro, finely chopped
- 5 g fresh dill, finely chopped
- 1 lemon, zested
- 30 g cornstarch
- 30 g egg white, lightly beaten
- 2 g ground cumin
- 4 g kosher salt
Frying
- 45 ml olive oil
Nutrition (per serving)
Method
Rinse the canned beans under cold water and drain them completely. Pat them thoroughly dry with paper towels to remove as much surface moisture as possible, which prevents the patties from becoming mushy.
Transfer the dried beans to a large mixing bowl. Using a potato masher, coarsely mash the beans, ensuring some chunks remain intact for structural integrity and texture.
Add the harissa paste, sliced scallions, chopped cilantro, chopped dill, lemon zest, cornstarch, beaten egg white, ground cumin, and kosher salt to the mashed beans. Mix thoroughly until the binder is evenly distributed.
Divide the mixture into 8 equal portions. Roll each portion into a ball, then gently flatten into a patty about 2 centimeters thick.
Place the shaped patties on a baking tray and refrigerate for 15 minutes. This chilling step allows the cornstarch to hydrate and firms up the mixture for easier handling.
Heat the olive oil in a large skillet over medium heat until it shimmers and reaches approximately 180°C/350°F. Carefully lower the chilled patties into the hot oil.
Fry the patties completely undisturbed for 3 to 4 minutes. Using a flat spatula, gently flip each patty and sear for another 3 to 4 minutes on the second side until a deep, golden-brown crust develops.
Transfer the cooked patties to a wire cooling rack to drain off any excess oil. Let them rest for 2 minutes to firm up slightly before serving.
Chef's Notes
- Using a mix of whole and mashed beans provides superior structural integrity and a more satisfying mouthfeel compared to a completely smooth puree.
- Harissa heat levels vary wildly by brand. Taste a tiny amount of your paste before adding the full quantity to ensure it aligns with your spice tolerance.
- For perfectly round, uniform patties, use a lightly oiled ring mold or a measuring cup to shape the mixture directly on your baking tray.
- Ensure the oil is shimmering but not smoking before frying; if the oil is too cold, the cornstarch will absorb the grease and the patties will become heavy.
- The egg white acts as an invisible binder that adds structure without the rich, heavy flavor of a whole egg yolk, keeping the flavors of the herbs and lemon bright.
Storage
Refrigerator: 4 days — Store in an airtight container with parchment paper between layers.
Freezer: 1 month — Freeze uncooked patties flat on a tray before transferring to a freezer bag.
Reheating: Reheat in a 180C/350F oven for 10 minutes or pan-fry until warm and crispy. Avoid microwaving as it will destroy the crust.
