Lemon Scallion White Bean Patties

1  cup		white kidney or cannellini beans, drained and rinsed
2		large cloves garlic,s pressed or minced
1  cup		zest from 1 lemon
1  teaspoon		juice from 1/2 lemon
1/4  cup		chopped scallions
3/4  cup		whole wheat bread crumbs
2		eggs
1  pinch		red pepper flakes
1/2  teaspoon		salt
1  pinch		few grinds of black pepper
1  cup		vegetable oil for frying

Tip: Click on the ingredient links to learn the nutritional information for all the Lemon Scallion White Bean Patties ingredients. The serving size for any ingredient in Lemon Scallion White Bean Patties may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

In a large bowl, mash the beans using a potato mashed or a fork (smooshing them against the side of the bowl works best for me). Add the rest of the ingredients and stir well until combined.

Form the bean mixture into patties about the size of a hamburger bun. Heat a non-stick or well-seasoned cast iron pan over medium heat. Drizzle a little vegetable oil in the pan and wait until its hot and rippled. Fry the patties, 2 or 4 at a time for about 2-3 minutes on each side or until nice and deep golden brown. Remove to a paper towel lined pan.