These vegetarian Spinach and White Bean Patties are a simple and delicious veggie burger served with a cool, creamy dill yogurt sauce. 
Print Recipe
5 from 1 vote

Spinach and White Bean Patties with Yogurt Sauce

These vegetarian Spinach and White Bean Patties are a simple and delicious veggie burger served with a cool, creamy dill yogurt sauce.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Veggie Burger
Cuisine: American
Servings: 4 servings
Calories: 402
Author: Elizabeth Lindemann


For the Patties:

For the Sauce:


  • Put 1/2 cup of the breadcrumbs in a shallow bowl.
  • Place the drained and rinsed cannellini beans in a large bowl and mash with a potato masher or fork, leaving some intact.
  • Add remaining ingredients, including the rest of the breadcrumbs, for the patties to the bowl and mix together well, using plenty of salt and pepper.
  • Form 12 patties, each using just under 1/4 cup of the white bean mixture.
  • Coat the patties in the remaining breadcrumbs. After forming each of them, I just pressed each side into the breadcrumbs and set them on a baking sheet until I was done.
  • Heat the olive oil in a large heavy skillet over medium-high heat and line a large plate with paper towels.
  • Add the patties in batches and cook for about 2 1/2 minutes on each side, until golden brown and crispy and cooked all the way through. Place on the paper towel lined plate.
  • Meanwhile, mix together all ingredients for the yogurt sauce and set aside.
  • Serve patties immediately with yogurt sauce, or see notes for freezer instructions.


  • Money Saving Tip: Cook your own dry beans rather than using canned. I like to cook a big batch and keep them frozen in jars, then pull a jar out for recipes like these.
  • After cooking the patties, you can freeze them. I recommend flash freezing them for 30 minutes on a baking sheet, then transferring them to an airtight container or zip-top freezer bag. They can be microwaved, baked, or pan-fried to reheat them when you are ready to eat them. I like to take out a couple at a time for a quick lunch for my toddler (and me!).
  • The yogurt sauce can be kept up to a week in the fridge. Stir before serving, as it may get a little watery.
  • You can form the patties to be double the size and serve as veggie burgers on a bun spread with the yogurt sauce, topped with baby arugula, sliced fresh tomatoes, and thinly sliced red onion as an alternative.
  • Or, you can make them half the size and make mini patties for an appetizer.
  • The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.


Calories: 402kcal | Carbohydrates: 45g | Protein: 20g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 43mg | Sodium: 533mg | Potassium: 895mg | Fiber: 8g | Sugar: 4g | Vitamin A: 8595IU | Vitamin C: 10.8mg | Calcium: 279mg | Iron: 5.9mg