Ah, the end of the month, when you root around in your cupboards, hoping that dinner will magically appear. I’m doing a lot of rooting this month, for some reason, but these always go over very well.
Gently mash 3 cups of white kidney beans with a grated carrot and either a sliced scallion/spring onion or half of a grated onion. Sprinkle in some salt, pepper, parsley and garlic powder, along with 2/3 c grated cheese (or a bit more, if you have it). I usually puree this with my immersion blender, but you can just mash it well with a regular masher. Bind with one egg.
At this point, I usually leave the mixture as is, but most recipes will suggest bread crumbs or crushed crackers. I don’t do this, and I just cook the patties a bit longer to take care of the egg. If you aren’t GF, then you can add in bread or cracker crumbs, otherwise I think that it is probably a waste of GF crumbs, since they tend to be expensive. You could coat these in crumbs/oat bran if you wanted, but I can never be bothered to.
Form patties from roughly 1/4 c of the bean mixture and pan fry gently in a tiny bit of oil. These can also be reheated in the oven or in the pan. Serve in a bun or on the side with raw cabbage salad, potato salad, and cucumber salad.