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Crispy White Bean Patties with Herb Yogurt
and pickled vegetables

Active: 60 Total: 60

We headed to Russia tonight with these unique crisp white bean patties in an herby yogurt sauce. We're serving them with a Russian favorite of tart pickled vegetables.
Smarts: Be sure to make the pickles at least a day ahead (and up to 2 weeks ahead) so they have time to develop flavor and get that classic pickle crunch. This meal is a bit more of a project than most of our weeknight meals so feel free to skip the pickles and serve steamed green beans tossed with dill or a fresh salad if you prefer. 



Herb Yogurt:
  • Parsley, fresh - 1 Tbsp , chopped
  • Dill, fresh - 1 tsp , chopped
  • Yogurt, plain or Greek - 1 cup
  • Lemon zest - 1/2 tsp
  • Thyme, dried - 1/2 tsp
Crispy White Bean Patties:
  • Onions, medium and red - 1/4 , diced
  • Beans, any white (14 oz / 397 g) - 2 cans , drained and rinsed
  • Panko breadcrumbs - 1/2 cup + 1 cup
  • Flour, all-purpose - 2 Tbsp
  • Soy sauce, low-sodium - 1 Tbsp
  • Paprika - 1 tsp
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Eggs - 1
  • Oil, cooking - 3 Tbsp
Pickled Vegetables:
  • Cauliflower florets - 12 oz
  • Bell peppers, red - 1 , sliced
  • Carrots - 8 oz , sliced
  • Garlic - 4 cloves , peeled and smashed
  • Mustard seeds (opt) - 2 tsp (you can also use coriander seeds, peppercorns, or a combination)
  • Dill, fresh - 3 sprigs
  • Vinegar, apple cider - 2 cups (sub white vinegar)
  • Water - 1 3/4 cups
  • Sugar - 3 Tbsp
  • Salt - 1 Tbsp


  1. Cauliflower / Bell peppers / Carrots / Garlic - Prep as directed. Pack them in layers into glass jars. (You can also use any other container with a lid where the vegetables will be tightly packed.) (Can be done up to 5 days ahead)

  2. Make pickles - Use clean glass jars that tightly can hold all of the vegetables (you can also use any other container where the vegetables can be tightly packed). Add garlic and mustard seeds to the bottom of the jars. Top with cauliflower, bell peppers, carrots, and dill sprigs (portion for pickles), packing everything tightly. In a saucepan, bring vinegar, water, sugar, and salt (portion for pickles) to a simmer. As soon as it begins to simmer, carefully pour the vinegar mixture over the vegetables, filling the jars nearly to the top. Let pickles cool to room temperature and then seal with a lid. Refrigerate for at least a day before serving. (Can be done up to 5 days ahead)

  3. Make herb yogurt - Finely chop parsley and dill (portion for herb yogurt). Combine yogurt with parsley, dill, lemon zest, and dried thyme. (Can be done up to 5 days ahead)

  4. Onions - Dice onions.

  5. Make white bean patties - Drain and rinse beans. Place beans in a mixing bowl and mash with a pastry blender or fork, leaving some larger pieces of beans intact for texture. Combine beans with onions, first portion of panko, flour, soy sauce, paprika, salt (portion for patties), black pepper, and eggs. Form the mixture into patties - two per serving. (Note: If the mixture is too sticky to work with, add some additional flour until the patties can be easily shaped.) (Can be done 1 day ahead)

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  1. Place second portion of panko in a shallow dish. Working with one patty at a time, firmly press it into the breadcrumbs to coat on both sides. Set aside.

  2. Heat a skillet or frying pan with oil over low-medium heat. Sear white bean patties on all sides until deep golden brown and heated through, 8 to 10 minutes total (depending on thickness). Adjust the heat as needed if the panko breading starts to look too brown before the patties have had time to heat all the way through. If working in batches, you may need to add more oil to the pan before each batch.

  3. Drain pickles.

  4. Serve white bean patties with herb yogurt on top and pickles on the side. Enjoy!



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