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Zucchini and Kidney Bean Patties

Updated on March 24, 2016

Zucchini and Kidney Bean Patties

Getting started

So, my 10 year old was the one who decided that we should try this after eating the zucchini dots. The dots, by the way, are awesome and you should definitely try them - just follow the link. That said, this has a richer flavor due to the addition of dark red kidney beans. The inspiration for adding beans came from a vague memory of some black bean vegetarian burgers I sampled at some point in the past. Initially, black beans were my bean of choice for this project but, rather than load up my small herd of children to purchase some from the store, we settled for the kidney beans that were already in the cabinet.

Ingredients

Processing the Beans and Zucchini

The Zucchini: Shred your zucchini onto a piece of cheesecloth. If, like me, you still haven't picked up some cheesecloth from the store then you can just use a dish cloth. After shredding you need to squeeze as much excess moisture out of the zucchini as you can manage.

The Beans: Drain the beans and add them to a food processor. (I suggest draining because there is already a lot of excess fluid in the zucchini.) Loosely chop and add 1/2 of an onion to processor and spin both the beans and onion into a paste. If you decide to leave the onion out of the recipe then you will need to keep some fluid from the can in order to process the beans.

Add the zucchini and bean paste to a mixing bowl.

Processing your Zucchini and Beans

Click thumbnail to view full-size

Forming your patties

Preheat your oven to 400°F and grease your pan. Add the cheese, bread crumbs, eggs, and seasonings to the bowl with the zucchini and paste then mix well. Grab a handful of your mixture and shape it into whatever size patty you are aiming for - I made them slightly bigger than the palm of my hand. The patties won't expand or shrink while cooking so you can easily match the size to hamburger buns if you choose to do so. Place them far enough apart to allow you to easily flip them midway through baking. Bake your patties for 20 minutes, flip, and bake another 20 minutes.

Forming your patties

Let's Eat!

The patties turned out with a nice, full flavor and just the right amount of crunchiness. We ate ours with a side salad and garnished it with avocado slices. Delicious!

The zucchini and beans absorbed the seasoning very well so you could really customize the taste by making small changes to your choice of seasonings. I would suggest adding a third egg and/or using stuffing instead of breadcrumbs if you are having difficulty holding the patties together. Be careful if you decide to cook them longer as the cheese will quickly reach a burning point. While these would go very well on hamburger buns or with a dipping sauce, we really enjoyed them just as they were. I'm thinking that next time we may add black beans AND kidney beans....

Let's Eat!

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Zucchini and Kidney Bean Patties

Prep time: 20 min
Cook time: 40 min
Ready in: 1 hour
Yields: 6 patties

Ingredients

  • 1 zucchini, shredded
  • 1/2 onion, chopped
  • 1 can dark red kidney beans
  • 1 cup shredded sharp cheddar cheese
  • 2 eggs
  • 1/2 cup breadcrumbs, I used Progresso Garlic and Herb
  • 1 T Tony Chachere's Spice and Herb Seasonin
  • 1 T Garlic Salt
  • 1 avocado, optional garnish

Zucchini and Kidney Bean Patties

Nutrition Facts
Serving size: 149 g (1 patty)
Calories 360
Calories from Fat81
% Daily Value *
Fat 9 g14%
Saturated fat 5 g25%
Carbohydrates 49 g16%
Sugar 3 g
Fiber 10 g40%
Protein 24 g48%
Cholesterol 74 mg25%
Sodium 215 mg9%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

More inspiration for Zucchini and Eggplant

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    • MsDora profile image

      Dora Weithers 

      2 years ago from The Caribbean

      The burgers are now protein enriched! Good move. Thanks for sharing.

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