Bean Patties with Sun Dried Tomato and Lemon - 4 servings

Preparation: 15 min. Cooking: 15 min. Total: 30 min.
  • 1/2 cup sun dried tomatoes, chopped
  • 1/2 tsp lemon zest
  • 2 tsp unsalted butteror margarine
  • 2 Tbsp parsley, minced
  • 2 cans (15 oz) garbanzo beans, rinsed and drained
  • 1/4 cup vegetable broth
  • 1 carrot, peeled and grated
  • 1 celery stalk, finely chopped
  • 1 tsp dill
  • 3/4 cup cheddar cheese, grated
  • 1/2 cup seasoned breadcrumbs
  • 2 tsp 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 3-4 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 3-4 minutes per side or until golden. Spread tomato and butter mixture over patties and serve

Calories Fat Carbs Protein Fiber Sugar Cholesterol Sodium
460 Cal 15 g 64 g 19 g 12 g 4.3 g 27 mg 1200 mg

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Nutrients

Calories 460 Cal  
Fat 15 g  
Carbs 64 g  
Protein 19 g  
Fiber 12 g  
Sugar 4.3 g  

Fats

Fat 15 g  
Fat, Sat. 6.5 g  
Fat, Mono. 4.9 g  
Fat, Poly. 2 g  
Cholesterol 27 mg  

Vitamins

Choline 82 mg 15%
Niacin 2 mg 12%
Panto. Acid 1 mg 20%
Riboflavin 0.26 mg 20%
Thiamin 0.26 mg 22%
Vitamin A 2600 IU 87%
Vitamin B6 1.1 mg 69%
Vitamin B12 0.18 mcg 7.5%
Vitamin C 15 mg 17%
Vitamin D 2.5 IU 1.3%
Vitamin E 0.65 mg 4.3%
Vitamin K 48 mcg 40%

Minerals

Calcium 270 mg 27%
Copper 0.52 mg 58%
Fluoride 13 mcg 320%
Iron 4.6 mg 57%
Magnesium 91 mg 22%
Manganese 1.6 mg 22%
Phosphorus 360 mg 51%
Potassium 720 mg 15%
Selenium 13 mcg 24%
Sodium 1200 mg 83%
Zinc 3.3 mg 30%

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