Bean Patties

Bean Patties

Ingredients:

1  (5 ounce) can of great northern or cannellini beans rinsed and drained

1 tablespoon lemon juice
1 egg, beaten
2 tablespoons of pesto sauce
1/3 cup seasoned breadcrumbs
3 tablespoons of Parmesan cheese
2 tablespoons finely chopped celery
2 tablespoons finely chopped bell pepper
2 tablespoons finely chopped onion
1/4 teaspoon salt
a dash or 2 of Tabasco sauce
2 tablespoons of mayonnaise or tartar sauce
Method:
Mash beans in a bowl. Add lemon juice and egg, mix well.
Add remaining ingredients except the tartar sauce or mayonnaise.
Shape into 4 patties.
Place a little oil in a large skillet and heat over medium high heat.
Brown patties for about 6 minutes on each side.
Top with tartar sauce or mayo and eat along with a side dish or place on a toasted bun
and garnish.

Ground Meat Pies

Greek Ground Meat Pies 
(Pitta Me Kima)
Ingredients:
2 pounds ground/minced lamb
1/2 cup butter
2 onions, chopped
1-1/4 pounds tomatoes, peeled or 1 tablespoon tomato paste with 1 cup water
1 piece stick cinnamon
1 tablespoon parsley, chopped
Salt and pepper to taste
2 slices toast
2 cups milk
1 cup Parmesan cheese, grated
5 eggs, lightly beaten
3/4 pound phyllo

Method:
Brown meat, half the butter, and onions in large pot, stirring with a wooden spoon to break up meat. Add tomatoes (or diluted tomato paste) cinnamon, parsley, salt and pepper. Simmer until all liquid is absorbed (about 30 minutes).
Meanwhile, soak toast in milk, then mash with fork. Remove cinnamon stick and add milk-toast mixture to the meat, remove from the heat. Add cheese and eggs, and mix well.
Melt remaining butter, butter a pan about. 2 inches smaller than the phyllo. Put 7 to 8 phyllo sheets, buttering each before adding it, into the pan, letting phyllo extend on all sides. Pour in meat mixture and spread it evenly. Fold overlapping phyllo back onto meat. Butter these well. Carefully cut remaining sheets of phyllo to fit the top of the pan. Brush each with butter and lay on the filling to make the top of the pita. Pour on any remaining butter and sprinkle the top very lightly with a little water (to keep phyllo from rising too high). Bake in preheated 350 degrees F oven for 30 to 40 minutes. Cool about 30 minutes, and cut into squares to serve.
NOTE: It is easier to cut this if you score it lightly before baking.

White Bean and Rosemary Spread or Dip

This is yummy cold or hot from the oven.
Perfect sandwich spread or dip with pita chips
mini toast triangles or veggies.
White Bean and Rosemary Spread 
or Dip  

Ingredients:
1 tablespoon olive oil
1 medium to large onion, chopped
1 tablespoon fresh garlic, finely chopped or minced 
1 teaspoon dried rosemary, chopped - FRESH IS BEST!
2 (15 ounce) cans of Great Northern white beans, place in a sieve and rinsed then 
drained
1-1/3 tablespoons white wine vinegar -> Can be replaced with apple cider vinegar.
a pinch of crushed red pepper flakes OR a dash of Tabasco sauce
salt to taste
paprika

Method:
Preheat oven to 350 degrees.
Heat olive oil in a medium saucepan over medium
 heat.
Slowly saute onions, garlic and rosemary until soft.
In a food processor or blender, blend the onion mixture,
beans, vinegar, red pepper/Tabasco Sauce and salt until
smooth.NOTE: If you want to add 3/4 cup Parmesan or Romano cheese to 
the mixture it adds a delicious flavor. It's up to you.
Transfer mixture to a medium baking dish and garnish with paprika.
Bake uncovered in oven for 25 to 30 minutes.