White Bean and Sage Patties with Roasted Tomatoes

Here’s another bean cake for ya! I am glad I did make the roasted tomatoes (was thinking about leaving them off), because without them, the patties would have been a little bland. They really needed something to jazz them up a little. The roasted tomatoes were really good! And easy! My 7 year old really liked them! The patties held up well during frying. While mixing them up, they seemed a little too “wet”, so I sprinkled in some extra cornmeal.

rating: 8

White Bean and Sage Patties with Roasted Tomatoes
(Meatless: More than 200 of the Very Best Vegetarian Recipes, by Martha Stewart)

makes 12


One 19-ounce can white beans
1/2 shallot, finely diced
1 small carrot, finely grated
1/3 cup yellow cornmeal
1 teaspoon chopped fresh sage
Coarse salt and freshly ground black pepper
1/4 cup extra-virgin olive oil


Drain beans, reserving 2 tablespoons liquid. Transfer to a bowl and mash. Stir in shallot, carrot, cornmeal, and sage. Season with salt and pepper. Add 1 tablespoon reserved liquid. If mixture is too dry, add the other.

Heat a large skillet over medium-high heat. Add 2 tablespoons oil. Form mixture into 12 patties (about 2 1/2 inches diameter each) and saute in batches until golden brown and crisp, 2 to 3 minutes per side. Repeat with remaining oil and patties. Season patties with salt and serve with Roasted Tomato Sauce.

Roasted Tomato Sauce


14 ounces (1 pint) cherry tomatoes
1 tablespoon extra-virgin olive oil
Coarse salt and freshly ground black pepper
1 teaspoon balsamic vinegar


Heat oven to 400 degrees. Arrange tomatoes in a 9-inch-by-13-inch baking dish. Drizzle with olive oil and season with salt and pepper. Roast until tomatoes start to burst, 20 to 25 minutes. Transfer tomatoes and juices to a bowl and stir in balsamic vinegar. Serve warm or at room temperature.


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