1 1/2 cups white beans
3/4 cup butternut squash puree
1 shallot, minced
2 cloves garlic, minced
1/4 cup all purpose flour
rosemary, to taste
thyme, to taste
salt and pepper, to taste
1/3 cup olive oil
1. Mash white beans with a fork in a large bowl, but do not mash them so much that they lose their texture. Add the butternut squash and mix thoroughly.
2. Add shallot and garlic to mixture. Add the flour, herbs, and salt and pepper, and mix until a very thick paste-like texture is achieved.
3. Heat the olive oil in a saute pan on medium-high heat. Form the mixture into small round patties, about 2 1/2'' in diameter.
4. Place the patties in the saute pan once the oil is very hot. Allow to cook for about 4 minutes, then flip them over to allow the other side to brown. Let cook an additional 4-5 minutes, then remove from pan.
Serve warm. These are wonderful when served over warm kale or chard.
Source of recipe: I wrote this recipe. Actually, I was watching Emeril Green, and he was cooking this vegetarian meal, and he made white bean burgers. But other than the fact that they both use white beans, the recipes are entirely different.