Parmesan Cannellini Bean Cakes Over Roasted Veggies

Name: Parmesan Cannellini Bean Cakes Over Roasted Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can Cannellini Beans (14 Oz Can) Drained And Rinsed; 1 whole Carrot, Diced; 1/4 cups Whole Wheat Bread Crumbs (or Cornmeal); 1/4 cups Parmesan Cheese, Grated; 1/2 teaspoons Sea Salt; 1 teaspoon Black Pepper; 1/2 teaspoons Garlic Powder; 2 cloves Garlic, Minced; 1 Tablespoon Milk; 1 cup Parmesan Cheese, Shredded; 1 pound Broccolini; 1 cup Green Beans; 1 whole Zucchini, Sliced; 1 whole Purple Onion, Quartered; 1 whole Squash Sliced; 5 whole Radishes; 1 ear Corn, Cut Off The Cob; 2 cloves Garlic, Minced; Olive Oil, Enough To Drizzle Over The Veggies; 1/2 cups Feta Cheese; 1 loaf Crusty Bread

Servings: persons

1 can Cannellini Beans (14 Oz Can) Drained And Rinsed
1 whole Carrot, Diced
1/4 cups Whole Wheat Bread Crumbs (or Cornmeal)
1/4 cups Parmesan Cheese, Grated
1/2 teaspoons Sea Salt
1 teaspoon Black Pepper
1/2 teaspoons Garlic Powder
2 cloves Garlic, Minced
1 Tablespoon Milk
1 cup Parmesan Cheese, Shredded
1 pound Broccolini
1 cup Green Beans
1 whole Zucchini, Sliced
1 whole Purple Onion, Quartered
1 whole Squash Sliced
5 whole Radishes
1 ear Corn, Cut Off The Cob
2 cloves Garlic, Minced
Olive Oil, Enough To Drizzle Over The Veggies
1/2 cups Feta Cheese
1 loaf Crusty Bread

1
For the roasted veggies: Preheat oven to 400 F. On a large baking sheet toss all the veggies and garlic with olive oil.
2
Place the baking sheet in the oven and start to roast while preparing bean cakes.
3
For the bean cakes: Meanwhile in a large bowl mash beans, carrot, bread crumbs, grated Parmesan cheese, salt, pepper, garlic powder and 2 cloves garlic together.
4
Add milk only if needed.
5
The mixture should hold together well.
6
Form the bean mixture into 2-inch patties.
7
Place the patties on a baking sheet and sprinkle tops with shredded Parmesan.
8
Bake them for 10 minutes on the first side.
9
Then flip them over, top with shredded Parmesan and bake another 10 minutes.
10
Youll want to bake the bean cakes for about 20 minutes total or until nice and crispy.
11
Place veggies on plates, lay bean cakes over veggies and sprinkle with feta cheese.
12
Serve with crusty bread.
13
Enjoy.

428

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 can Cannellini Beans (14 Oz Can) Drained And Rinsed, 1 whole Carrot, Diced, 1/4 cups Whole Wheat Bread Crumbs (or Cornmeal), 1/4 cups Parmesan Cheese, Grated, and more.

Yes, Parmesan Cannellini Bean Cakes Over Roasted Veggies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!