Smoked Paprika & White Bean Patties with Herb Roasted Roots & Lemon-Mint Yogurt Drizzle

Ingredients

• 1 can (15 oz) Cannellini Beans
• 1 cup Cremini Mushrooms
• 1/4 Small Yellow Onion
• 1 clove Garlic
• 1 tsp Smoked Paprika
• 1/2 tsp Ground Cumin
• 1/4 cup Whole Wheat Breadcrumbs
• 2 tbsp Fresh Parsley
• 2 tbsp Olive Oil
• 1 small Sweet Potato
• 1 medium Carrot
• 1 small Parsnip
• 1/2 tsp Dried Thyme
• 1/2 cup Plain Greek Yogurt (2% fat)
• 1 tbsp Fresh Mint
• 1 tbsp Lemon Juice
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Prepare the Roasted Roots: In a medium bowl, combine the diced sweet potato, carrot, and parsnip (if using). Drizzle with 1 tablespoon of olive oil, sprinkle with dried thyme, 1/4 tsp salt, and 1/8 tsp black pepper. Toss to coat evenly. Spread the vegetables in a single layer on the prepared baking sheet.
3. Roast the roots for 25-30 minutes, or until tender and lightly caramelized, flipping halfway through.
4. While the roots are roasting, prepare the White Bean Patties: Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add minced onion and cook until softened, about 3 minutes. Add chopped mushrooms and minced garlic, cooking until mushrooms release their liquid and are lightly browned, about 5-7 minutes. Remove from heat.
5. In a large bowl, mash the rinsed and drained cannellini beans with a fork until mostly smooth, leaving some texture. Add the cooked onion-mushroom mixture, smoked paprika, ground cumin, whole wheat breadcrumbs, chopped fresh parsley, 1/4 tsp salt, and 1/8 tsp black pepper. Mix well until combined.
6. Form the mixture into four equally sized patties (about 1/2 inch thick).
7. Clean the skillet used earlier (or use a fresh one) and heat a light drizzle of olive oil over medium heat. Cook the patties for 4-5 minutes per side, until golden brown and heated through.
8. While patties cook, prepare the Lemon-Mint Yogurt Drizzle: In a small bowl, combine Greek yogurt, chopped fresh mint, fresh lemon juice, and a pinch of salt. Stir until well mixed.
9. To serve, divide the roasted root vegetables between two plates. Top each with two white bean patties and generously drizzle with the lemon-mint yogurt sauce.

Nutrition (per serving)