Sheet Pan White Bean & Sun-Dried Tomato Patties with Lemony Spinach Salad

1 hr total time

Ingredients

  • ½ c plain greek yogurt
  • 3 Tbsp + ¼ c chopped fresh basil, divided
  • ⅓ c oil-packed sun-dried tomatoes, chopped fine
  • 2 Tbsp sun-dried tomato oil
  • ⅛ tsp + ½ tsp. salt, divided
  • 2 cans (15 oz) cannellini beans, rinsed
  • 1 large egg
  • ⅓ c panko
  • 3 Tbsp olive oil
  • 3 oz feta, cut into ½" pieces (I used like ¾ c. crumbled feta)
  • 1 small red onion, halved & sliced ¼" thick
  • 5 c (5 oz) baby spinach
  • 1½ Tbsp lemon juice

Instructions

  1. adjust oven racks - 1 at lowest position, 1 6" from broiler. Heat to 450°. Put baking sheet pan on lower rack to heat.
  2. Combine yogurt, 3 Tbsp. basil, 1 Tbsp. tomato oil, ⅛ tsp salt in bowl. Season with S&P to taste.
    3. ---
  3. Place ½ beans in bowl and mash. Add remaining beans, mash until almost broken down.
  4. Whisk egg, 1 Tbsp. tomato oil, ½ tsp. salt.
  5. Add egg mix, panko, sun-dried tomatoes, ¼ c. basil to beans. Mix well. Pack lightly into 4 patties, ¾" thick. Put on plate and refrigerate 10 min.
    6. ---
  6. Add 2 Tbsp. olive oil to hot baking sheet, tilt to coat.
  7. add patties on 1 side, onion & feta on other side.
  8. Roast on lower rack until patties brown on bottom, 8+ min.
  9. Heat broiler, brush tops of patties with olive oil. Put on top rack, broil until browned on top, 2+ min.
  10. Toss feta, onion, spinach, & lemon juice in large bowl.
  11. Serve patties with salad and yogurt sauce. Voila!

Notes:

* 3-4 servings

ATK The New Vegetarian pg 184