White bean potato cheese patties – cheesy, garlicky and soft patties made with boiled potato, beans and a few pantry staples. It’s a simple, gluten free and protein rich dish to make with kids. Perfect to pack in a lunchbox, as an afterschool snack or as burger patties.
These patties came from wanting something simpler than our other patty recipes. We made it with a few handful ingredients so kids aren’t overwhelmed by a long ingredients list. If you’ve tried our chickpea veggie patties, sweet potato patties or baked vegetable patties before, this one is easier with just a few steps of mashing, mixing, shaping and baking.
It is one of those recipes with hidden ingredients, which is a great way to encourage kids to eat beans and vegetables simply because they made it themselves. Check out more recipes on the blog with hidden vegetables and beans – pasta with hidden vegetable sauce, carrot pasta, carrot oatmeal bars, sweet potato granola and no bake pumpkin balls.
As always cooking with kids is a great activity, but their safety comes first. Keep young kids away from hot oven and tray. Make sure adults or older kids handle flipping, placing or removing tray from the oven. Allow older kids to handle oven, wearing appropriate mittens only if you’re confident that they are capable and can do it safely. For more details, check out the recipe and safety disclaimer.
Notes On Ingredients
Here’s everything you’ll need to make this recipe. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Beans and Vegetables: Cannellini beans and potato.
- Spices and Seasoning: Garlic, salt, black pepper, cheese and fresh parsley.
- Oil: I used olive oil to apply to patties before baking, but you can use any cooking oil that you use regularly in your kitchen.
See the recipe card for quantities.
How To Make White Bean Potato Cheese Patties?
As always, I recommend watching the recipe video and checking out these step-by-step instructions first. Then you can find the full recipe with the exact measurements in the recipe card below!
Step 1: In a wide bowl, mash boiled potatoes and beans.
Step 2: Add seasoning, herbs, cheese and mix until everything is well combined.
Step 3: Shape the patties, arrange them on a lined baking tray and brush with oil.
Step 4: Bake in preheated oven until they turn light golden brown.
Serve healthy white bean potato cheese patties with yogurt herb dipping sauce, ketchup, carrot chutney or any dip of your kid’s choice.
Storage
Fridge: Store completely cooled patties in an airtight container in the fridge for up to 3 days. Reheat them in oven or air fryer until piping hot and crisp.
Freezer: Place a tray of shaped uncooked patties in the freezer until firm, then transfer to a freezer safe bag and store for up to 2 months in the freezer. Bake from frozen, adding a few extra minutes for cooking time.
Tips and Tricks
Mash: Use fork or potato masher rather than a food processor to mash beans and boiled potatoes. With food processor, you might end up with smooth paste, but fork or masher leaves a little texture, which helps patties hold their shape and gives a nice bite.
Parchment paper: Line baking tray with parchment/greaseproof paper to prevent patties from sticking and make clean up easier.
Flip gently: Use a spatula and another spoon to support patties while flipping to keep them from breaking apart.
Rest on cooling rack: Patties are fragile when they are straight out of the oven. So let them rest on tray for a few minutes to firm up before you move them to a plate.
Toddlers: Skip black pepper when making patties for toddlers or young kids who prefer mild flavour.
KEEP IN TOUCH
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White Bean Potato Cheese Patties (Kid Friendly, Baked)
Equipment
- 1 Spatula
- 1 Baking tray
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 1 cup (or) 220 gms potato boiled and peeled
- ¾ cup (or) 145 gms cannellini beans drain liquid and wash beans
- ½ cup (or) 60 gms cheddar cheese grated
- salt as required
- black pepper as required
- oregano
- 2 cloves garlic minced
- handful fresh parsley chopped
Instructions
- Line baking tray with parchment/greaseproof paper and pre heat oven to 180 C (360 F).
- In a large bowl, place boiled and peeled 1 cup (or) 220 gms potato, ¾ cup (or) 145 gms cannellini beans and mash with potato masher until mostly smooth, leaving a little texture.1 cup (or) 220 gms potato, ¾ cup (or) 145 gms cannellini beans
- Now add ½ cup (or) 60 gms cheddar cheese, salt, black pepper, oregano, 2 cloves garlic and handful fresh parsley. Mix with a spatula until everything is well combined.½ cup (or) 60 gms cheddar cheese, salt, black pepper, oregano, 2 cloves garlic , handful fresh parsley
- Place mini dessert ring on lined baking tray. Scoop the patties mixture with 3/4 measuring cup or an ice cream scoop and place it inside the ring.
- Use pusher to flatten the patties and then remove the ring. Repeat the process with rest of the mixture to make more patties. Alternatively, roll mixture into a ball and flatten gently into patties about 1/2 inch thick and place them on lined baking tray, spacing them apart.
- Apply or spray oil on each patty and bake for around 8-10 minutes in preheated oven.
- Take the tray out, gently flip patties and spray or apply oil on other side of each patty. Return the tray to the oven and bake for another 8-10 minutes or until both sides turn light golden brown.
Notes
Nutrition
Related
Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more
