White Bean and Artichoke Croquettes
Filling and full of fresh spring spices, these patties, together with the spring sunshine, will fill you with energy for the whole day.
These spring patties are easy to prepare and perfect to pack for lunch as they travel well!
Makes 6
Ingredients:
- 1 cup cooked white cannellini beans
- Handful of baby spinach
- 2 marinated, drained artichoke hearts or 2 steamed artichoke hearts plus 1 tsp olive oil
- 1 tbsp ground flaxseed
- 1 tsp Spring Salts (combination of basil, pink salt, dried lemon zest, black pepper, cayenne pepper)
- ¼ tsp lemon zest (optional)
Method:
- Preheat the oven to 180 degrees. Line a baking sheet with parchment paper.
- In a large mixing bowl, mash the beans well with a fork. Chop the spinach and dice the artichoke, then stir the veggies into the mashed beans with the fork.
- Add the flaxseed, Spring Salts, lemon zest, and olive oil, if using steamed artichokes, as marinated will already contain oil. Stir until the mixture is a uniformly chunky consistency.
- Form 6 patties, distribute on the parchment-paper-covered sheet, and bake for 10 minutes on each side. Alternatively, you can melt 1 tsp of coconut oil in a ceramic nonstick frying pan and pan fry the patties slowly over medium heat until browned, about 5 minutes for each side.
Serve with stone-ground mustard and enjoy!
Taken from the recipe book ‘The Everyday Ayurveda Cookbook’ by Kate O’Donell