1small can Cannellini Beans rinsed and divided15 oz
1cupdiced garden tomato
1small shallot diced
2cloveschopped garlic
1/4cupbread crumbs
1egg white
1tablespoonfresh thyme
4tablespoonolive oil divided
Salt and pepper to taste *
Juice from one lemon
2cupsof shredded baby spinach
Instructions
In a large bowl mash 2/3 rds of cannellini beans with a fork until pureed and creamy. Add the remaining beans and set aside.
Heat 2 tablespoons of olive oil in a saute pan and add the diced tomato, garlic and shallot. Add the thyme and season with salt and pepper on medium heat until soft (aprox. 5 minutes).
Transfer to the bowl with bean mixture and add bread crumbs and egg white. Mix together and refrigerate for 15 minutes.
Form into balls or cakes and saute in 2 tablespoons of olive oil for 5 about minutes each side.
For the Salad
Wash,dry and shred 2 cups of baby spinach. Dress with juice from one lemon and pepper to taste.
Serve warm patty over the spinach.
Notes
Add crumbled bacon or prosciutto over the top for garnish.