Ingredients:
1 tablespoon canola oil, divided
1/4 cup minced onions
1/4 cup minced green bell peppers
1/4 cup minced carrots
1/4 cup minced celery
2/3 cup drained white kidney beans ( Cannellini)
1 eggs, lightly beaten
1/3 cup seasoned dry bread crumbs
Directions:
in 8-inch nonstick skillet heat 1 tsp.
of the oil.
Add onion, pepper, carrot and celery; cook over medium heat, stirring occasionally until vegetables are soft and moisture has evaporated, about 1 minute.
Set aside to cool slightly Using a fork, in medium mixing bowl mash beans; stir in egg.
Add bread crumbs and vegetable mixture; mix until thoroughly combined.
Shape mixture into 4 equal patties.
Set patties on plate; cover and refrigerate until chilled, at least 20 minutes.
In same skillet heat 1 tsp.
of the remaining oil.
Add 2 patties; cook over medium heat, turning once, until browned on both sides and heated through.
Remove patties to plate; keep warm.
Repeat with remaining teaspoon of oil and 2 patties.
Servings: 4
Time preparation: 30 min.
Time total: 40 min.