Got beans? These bean fritters are filled with Greek flavors and are super easy to make. In this recipe, I made the fritters (could easily be called patties) with giant lima beans but, feel free to use your favorite canned or dry beans. My pantry is always well-stocked with a variety of beans: canned and dry-uncooked. Since we’re still in quarantine, the supermarket trips have been cut short and we’re cooking with what we have on hand. Hence, lots of bean recipes will be coming your way!!
Watch the video tutorial here:
Have you read my 10 Hearty Bean Recipes for a Self-Quarantine post? You can read that right here.
It is filled with tips and tricks on cooking with beans. Both dried and canned.
In this recipe, I used my favorite beans: giant lima beans. They’re the closest thing to Greek Gigantes beans. My local market does not carry them but, most Mediterranean/Middle eastern markets will carry them. If you want to make this recipe immediately, just use whatever you have in your pantry.
Any of these beans will work for this recipe:
- Canellini beans
- Great Northern beans
- Black beans
Fasoulokeftedes is the Greek word for bean meatballs. They’re slightly crisp on the outside and creamy on the inside. They’re so easy to make and the perfect way to use up leftover veggies.
I love to serve the bean fritters, you can also call them patties, with tzatziki, marinara sauce, or plain yogurt that has been flavored with mint, garlic, and lemon juice.
I also make a quick and easy cucumber salad as it pairs well with the fritters.
For the salad:
- diced cucumbers
- grape tomatoes, halved
- red onion, finely chopped
- fresh mint, finely chopped
- olive oil
Just put all of the ingredients in a bowl and mix them together. They’re the perfect accompaniment to the bean fritters.
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Here’s a list of some more delicious ingredients that can be added to the bean fritters:
- crumbled feta cheese
- roasted red peppers, chopped
- sundried tomatoes
- sauteed spinach
- green peas
- 1 pound (250 grams) Gigantes (giant lima beans), dried, uncooked
- 1 egg
- ¼ cup olive oil
- 1 onion, finely chopped
- 1 bell pepper, diced
- 3 garlic cloves, grated
- ½ cup yogurt
- ½ cup finely chopped parsley
- ¼ cup chopped mint
- 2 tablespoons lemon juice
- 1 cup breadcrumbs
- 1 teaspoon ground cumin
- Salt and black pepper to taste
- ¼ teaspoon crushed red pepper flakes, optional
- ¼ cup kalamata olives, pitted and chopped
- Optional: 6 ounces crumbled feta cheese
- Serve with:
- • Tahini sauce
- • Tzatziki sauce
- • Marinara sauce
- • Mint yogurt: yogurt, a garlic love (grated), 1 tablespoon lemon juice, and salt with some fresh mint
- • Cucumber salad: diced cucumbers, tomatoes, Finely chopped onion, and mint with some olive oil.
- Soak the beans in cold water overnight.
- Place the beans in a large pot and cover with water. Bring to a boil and reduce the heat to medium. Cook until the beans are tender. About 45 minutes. Drain the beans, season with salt and set aside to cool.
- Combine the onion with olive oil and cook over medium heat for about 6 minutes.
- Add the diced bell pepper and cook 5 minutes or until soft. Season lightly with salt.
- Add the scallions and cook for 3 minutes or until softened.
- Add the garlic and warm through for 20 seconds. Remove from the heat and set aside to cool.
- Pulse the beans in a food processor until mashed.
- Place the mashed beans in a large mixing bowl and add the cooked onion mixture.
- Add all of the remaining ingredients except for the egg and mix together until combined. Taste and adjust seasoning if needed.
- Beat the egg slightly and add to the mixture. Mix well to combine.
- The mixture should stick together easily. If it is crumbly and falls apart, add some more breadcrumbs.
- Take a quarter cup of the bean mixture and form it into patties or meatballs.
- Pour some oil into a cast-iron skillet or into a nonstick pan. Heat over medium heat.
- Fry the fritters until golden all around. About 4 minutes per side.
- Place the fritters on a tray that is lined with paper towels.
- Serve them with your favorite dips or sauces.
- I like to make serve them with salad and mint yogurt.