Tofu and cannellini bean patties

Tofu and cannellini bean patties

15 mins
Cooking time
6 mins
Ian Hofstetter

We love leftovers – they are great to take to the office for lunch. Wrap any leftover patties well in plastic wrap and freeze for the future or store in the fridge for a day or two.


Quantity Ingredient
300g canned cannellini beans, rinsed and drained
300g firm tofu
3/4 cup fresh wholemeal breadcrumbs
1/2 cup dry breadcrumbs
1/3 cup plain flour
3 green onions, sliced
1 egg, beaten
1 tablespoon mint, chopped
1 tablespoon basil, chopped
1 tablespoon coriander, chopped
1 tablespoon sweet chilli sauce
1 tablespoon lime juice
1 tablespoon olive oil
salad or steamed vegetables, to serve
sweet chilli or teriyaki sauce, to serve


  1. Place all the ingredients except the oil in a food processor or blender and process to a smooth, even consistency. Refrigerate until firm enough to handle.
  2. Shape into 8 even-sized, flattened patties. Heat a non-stick frying pan on high and brush with a little oil.
  3. Cook the patties in 2 batches for 2–3 minutes each side until golden and crisp. Drain on paper towels. Serve with sweet chilli or teriyaki sauce and salad or steamed vegetables.


  • For a delicious wrap, try serving these patties stuffed into wholemeal pitta bread with snow pea sprouts and bean sprouts.

Super ingredient: Cannellini beans

  • Popular in Italian cuisine, the creamy white cannellini bean is fairly large – about the same size as a kidney bean. Like other legumes, it has little fat and is high in fibre and vitamin B1. Its carbohydrate is the ‘slow- digesting’ type with a low GI, so it’s filling and satisfying. Because it maintains its shape well when cooked and has a mellow flavour, the cannellini bean is excellent in many braised dishes, and can be used interchangeably with other white beans in many recipes.
fat. low-fat. low
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