In place of breadcrumbs, these veggie-packed fritters are bound with mashed cannellini beans for a texture that’s creamier and heartier. The fritters are baked instead of pan-fried, so you don’t even have to use any oil. Think of the recipe as a template, and adapt it to what you have on hand. No cannellini beans? Try navy beans, pinto beans, or chickpeas.* In place of frozen broccoli, try cauliflower or chopped Brussels sprouts. And use whatever cheese you have in your fridge. Serve as is, with warmed tomato sauce, or a few drizzles of hot sauce.
Frozen chopped broccoli
Canned cannellini beans
1 cup(s), rinsed and drained
1 large egg(s), lightly beaten
Grated Parmesan cheese
- Preheat oven to 425°F. Line a large sheet pan with parchment paper.
- Place broccoli in a microwave-safe bowl; cover and microwave on High until tender, about 5 minutes. Uncover carefully and drain off any excess liquid.
- In a large bowl, mash beans with a fork until almost smooth. Stir in garlic powder, salt, pepper, and egg. Add broccoli and mash lightly with a fork to combine; stir in cheese. Divide mixture into 8 equal portions, shaping each into a ½-inch-thick patty. Arrange patties onto prepared pan and coat tops of patties with cooking spray. Bake at 425°F until golden brown and set, about 20 minutes. Serve warm.
- Serving size: 2 fritters
*Since chickpeas don't mash as easily with a fork as some other beans, use the WW Pull String Food Processor to grind them up instead.