Faith and begorra! If it’s a green, dairy-free, gluten-free vegetarian dish you’re wantin’ for St. Paddy’s Day, this one fits the bill. White beans make them hearty enough for a meal—on the day when everybody’s Irish, or any day at all. Serve with our lively Dill Pickle Mayo or lemon wedges.
- 4 tablespoons canola oil, divided
- 1 small onion, finely chopped (about ½ cup)
- 2 cans (15 ounces each) white beans, rinsed and drained, or about 3.5 cups cooked (see Kitchen Tips)
- ½ teaspoon caraway seeds, ground (see Kitchen Tips)
- ½ teaspoon fresh thyme leaves
- 1 teaspoon kosher salt
- 1 large bunch fresh kale (about 8 cups), stemmed (see Kitchen Tips) and roughly chopped
- ½ teaspoon freshly ground white pepper
- 1 large egg, beaten
- 2 tablespoons potato starch
- ½ cup seasoned gluten-free or regular breadcrumbs
- Dill Pickle Mayonnaise
- Sour cream or plain yogurt
- Fresh lemon wedges
- In a large nonstick skillet set over medium-high heat, heat 2 tablespoons of the canola oil. Add the finely chopped onions, and cook for 1 to 2 minutes, or until translucent. Add the ground caraway seeds, thyme leaves, salt, and pepper, and cook for about 1 minute, until fragrant. Add the kale and sauté for 2 to 3 minutes until greens have cooked down. Remove the pan from the heat and allow the mixture to cool slightly.
- Transfer the cooked kale mixture to the bowl of a food processor fitted with a metal blade. Wipe the pan clean and set aside for frying the patties. Add half the white beans and process for 20 to 30 seconds until finely chopped, but not completely puréed. Transfer to a mixing bowl and add the remaining white beans, the egg, potato starch, and gluten-free breadcrumbs. Mix to combine with a rubber spatula.
- Line a baking sheet with parchment paper and set aside. Using a large scoop or ¼ cup measure, divide the kale-and-bean mixture into 16 pieces, and roll each into a ball. Press down to them into patties about ¾ inch thick. Pour the remaining 2 tablespoons oil into the reserved skillet and set over medium heat. When the oil shimmers, place 8 of the patties into the pan and pan-fry for about 2 minutes per side, or until golden brown on both sides. Remove and drain on paper towels and pan-fry the remaining patties. Serve immediately with Dill Pickle Mayonnaise, sour cream, yogurt, or fresh lemon wedges.
- These patties can be prepared up to 4 hours in advance and reheated in a 300°F oven for 7 to 8 minutes until heated through. They will last for 2 to 3 days, covered, in the refrigerator, but they will not be crunchy. They can also be frozen and reheated in the oven or microwave.
- To remove thick ribs from leafy vegetables such as a collard greens, kale, or spinach, fold each leaf in half lengthwise down the center rib. Grasp the folded rib between the thumb and forefinger of one hand and rip off the leaves with the other hand, working your way down until the leaf halves are ripped off.
- You can grind caraway in a mini-chopper or impeccably clean coffee grinder (you can get one to use just for grinding spices; they’re not that expensive and the size is perfect for the amount of whole spices you’d typically grind). Ground caraway is also available in specialty markets and online here.
- Canned beans are a sneaky source of sodium; if you use canned beans, we recommend searching out low- or no-sodium-added white beans.
- If gluten is not a problem for you, you can use fresh bread crumbs in this dish.