Corn & Bean Patties

Corn & Bean Patties - Quirky Cooking

These corn and cannelini bean patties are great for breakfast or lunch – they’re high protein, so they’re full of energy, and very quick to make.  I made these for lunch today, as there was no bread left and six hungry kids to feed!  They would probably make a good addition to kid’s lunchboxes too, with a little tomato sauce to dip them in. 

The original recipe is from a wonderful cookbook, “Very Wellness,” by Val Allen. This recipe book has some great recipes for the health conscious, and is allergy friendly.

Note: You can find fine sea salt and Aussie pepper for this recipe in my online store!

Corn & Bean Patties
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  1. 100g rice-almond milk (or coconut milk or almond-sunflower milk)
  2. 420g can cannelini beans, drained & rinsed
  3. 1 teaspoon tamari
  4. 1 egg (or 2 tsp chia seeds soaked in 2 Tblspns water)
  5. 1 shallot/spring onion, quartered
  6. 60g wholemeal spelt flour, or 90g gluten free flour
  7. 100g frozen corn kernels
  8. 1/2 teaspoon sea salt
  1. Mix rice-almond milk, cannelini beans, tamari, egg, shallot/spring onion in Thermomix for 10 seconds, speed 6.
  2. Add wholemeal spelt flour, frozen corn kernels, teaspoon sea salt and mix on speed 3 for 10 seconds, or until well-combined.
  3. Drizzle a little extra virgin olive oil into frying pan and drop in spoonfuls of batter, turning over when underside is browned.
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7 thoughts on “Corn & Bean Patties

    • QuirkyJo says:

      Hi Janice! 🙂 Great question! Canned corn kernels can often contain added sugar and salt, and contain BPA in the can lining. Always check for ingredients first before purchasing. xx

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