Pistachio Patties with Roasted Garlic Dill Sauce

Creamy white kidney bean and spiced patties with a pistachio crust complete with a thick yogurt-based roasted garlic dill dipping sauce. Vegan, gluten-free, and oil-free.

Pistachio patty being dipped into roasted garlic dill sauce with more pistachio patties in the background.

Why you’ll love it

These patties are the perfect mix of creamy and crunchy. Here are some more reasons why they’re fantastic.

  • Simple
  • Flavorful
  • Quick
  • Satisfying
Close up photo of a pistachio patty on parchment paper surrounded by more pistachios.

Pistachio Patties

In the bowl of a food processor, process the pistachios until finely chopped. Not so much that they’re a flour, but enough that they’re crumbly and will easily coat the patties. Add the chopped pistachios to a small bowl and set them aside.

In the same food processor, add 2/3 of the drained and rinsed white kidney beans, cooked corn, cooked and cooled basmati rice, green onions, flaxseed meal, lemon, dill, curry powder, and turmeric. Pulse until the ingredients and well combined, stopping periodically to scrape down the sides as needed. Add the remaining 1/3 of the cannolini beans and pulse a few times just to chop them up a bit.

Divide the dough into 6 and form them into balls. Press them down into patties and gently coat them with the chopped pistachios. Place them on a parchment-lined baking sheet and bake them at 400*F for 20-25 minutes flipping half way. The patties are finished when they’re crispy and golden.

Alternately, heat oil in a large skillet over medium-high heat. Cook 2-3 patties at a time for about 5 minutes per side or until golden and crispy. Be careful not to over crowd the pan. Place the cooked patties on a few pieces of paper towels to remove excess oil.

Pistachio patties on parchment paper on a rusted baking sheet with fresh dill and pistachios.

Roasted Garlic Dill Sauce

While the patties are cooking make the sauce. Place the Forager Project unsweetened plain cashewmilk yogurt, tahini, lemon, dill, cardamom and a whole head of roasted garlic (squeezed from the skin) into a small food processor and blend until smooth and creamy.

Serve the pistachio patties warm with plenty of roasted garlic dill sauce. Feel free to top with chopped green onions or more fresh dill or other herbs. These patties would also sit will on a hamburger bun loaded with all the usual burger fixins or sitting cozy in a wrap.

Enjoy friends!

A white cup of roasted garlic dill sauce one a white wooden surface and fresh dill.

Ingredient Health Benefits

Cardamom- essential oils with antioxidant properties

Corn- fiber, vitamin B1, folate, vitamin C, pantothenic acid, phytochemicals

Garlic- phytochemicals

Lemon- vitamin C, vitamin A, calcium, potassium

Pistachios- fiber, protein, potassium, magnesium, copper, phosphorus, thaimine, vitamin B6, vitamin E

Tahini (sesame seeds)- lignans (fight hormonally driven cancers, breast and prostate), phytosterols

Turmeric- iron, manganese, potassium, vitamin B6, vitamin C, curcumin (cancer fighting and anti-inflammatory)

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Pistachio Patties with Roasted Garlic Dill Sauce

Erin
Creamy white kidney bean and spiced patties with a pistachio crust complete with a thick yogurt-based roasted garlic dill dipping sauce. Vegan, gluten-free, and oil-free.
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Dips and Sauces, Main Course
Cuisine Gluten-Free, Oil-free, Vegan
Servings 6 patties

Ingredients
  

Pistachio Patties

  • 1, 14oz can cannolini beans, drained, rinsed, and divided
  • ¼ cup corn, cooked
  • cup basmati rice, cooked and cooled
  • 1-2 green onions, chopped green & white parts
  • 1 tbsp flaxseed meal
  • 1 lemon, zested
  • 1 tsp fresh dill
  • 1 tsp curry powder
  • ½ tsp turmeric
  • ½ cup pistachios, finely chopped

Roasted Garlic Dill Sauce

  • 1, 5.3 oz container Forager Project cashewmilk plain unsweetened yogurt
  • 2 tbsp runny tahini
  • 1 tsp dill
  • 1 tsp lemon
  • ¼ tsp cardamom
  • 1 head of garlic, roasted squeezed from the peels

Instructions
 

Pistachio Patties

  • Preheat the oven to 400°F and line a baking sheet with parchment paper.
  • In the bowl of a food processor, pulse the pistachios until they're finely chopped. Remove from and place in a small bowl with breadcrumbs. Set aside.
  • In the food processor, combine ⅔ of the cannolini beans, corn, basmati rice, green onions, flaxseed meal, lemon zest, dill, curry powder, and turmeric. Pulse until a ball forms stopping to scrape down the sides as needed.
  • Add in the rest of the cannolini beans and pulse again until just combined so that there are chuncks of beans in the mixture.
  • Divide mixture into 6 balls. Press each ball into a patty and coat with chopped pistachios.
  • Place the patties onto the prepared baking sheet and bake for 20-25 minutes, flipping half way. Patties are finished when they're golden and crispy.
    Alternately, heat 2-3 tbsp of oil in a large skillet. Once hot, gently place patties in the oil making sure not to overcrowd the pan. Cook for 5 minutes or until crispy and flip cooking an additional 5 minutes. Remove from the oil and place on paper towels to remove excess oil. Continue until all patties are fried.

Roasted Garlic Dill Sauce

  • In a small food processor or blender, combine the plain cashewmilk yogurt, tahini, dill, lemon, cadamom, and roasted garlic. Blend until smooth.
  • Serve pistachio patties warm topped with roasted garlic dill sauce and fresh herbs or thinly sliced green onions.
Keyword cardamom, curry powder, dill, easy, lemon, quick, simple, turmeric, vegan fish, white kidney beans
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