Name: Easy White-Bean Sausage Patties
Yield: About 10–12 small patties
Cuisine: Vegan
Ingredients: 2 cans (15 oz. each) white beans, drained and rinsed; 1 cup old-fashioned rolled oats; ½ cup breadcrumbs; 1 small onion, very finely diced; 2 cloves garlic, minced; 2 Tbsp soy sauce; 1 Tbsp olive oil; 1½ tsp rubbed sage; 1 tsp dried thyme; 1 tsp smoked paprika; 1 tsp garlic powder; 1 tsp onion powder; ½ tsp fennel seed, crushed; ½ tsp black pepper; ½ tsp salt; ¼ tsp red pepper flakes, optional; 1 Tbsp maple syrup, optional for breakfast-style sausage; Oil for lightly oiling the skillet

INGREDIENTS

About 10–12 small patties

2 cans (15 oz. each) white beans, drained and rinsed
1 cup old-fashioned rolled oats
½ cup breadcrumbs
1 small onion, very finely diced
2 cloves garlic, minced
2 Tbsp soy sauce
1 Tbsp olive oil
1½ tsp rubbed sage
1 tsp dried thyme
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp fennel seed, crushed
½ tsp black pepper
½ tsp salt
¼ tsp red pepper flakes, optional
1 Tbsp maple syrup, optional for breakfast-style sausage
Oil for lightly oiling the skillet

METHOD

Make it

1
Pat the beans fairly dry and mash them. Leave a little texture rather than making a puree.
2
Mix in the oats, breadcrumbs, onion, garlic, soy sauce, oil and seasonings.
3
Let the mixture stand 10–15 minutes so the oats absorb moisture.
4
If it is still too soft, add breadcrumbs 1 tablespoon at a time.
5
Form into small patties and refrigerate for 20–30 minutes if you have time.
6
Lightly oil a skillet and cook over medium heat for about 4–5 minutes per side, until browned and firm.

Cooking notes

Breakfast variation: use optional maple syrup.
Dinner variation for pierogi: omit maple syrup, increase fennel to about ¾ tsp and add red pepper flakes.
Chickpeas or lentils are mentioned as alternatives; exact replacement formulation is not given.