Jerusalem artichoke and white bean patties

Now that winter darkness is almost at its fullest strenght, I much appreciate the comforting and warming qualities of local root-vegetables like parsnip, carrot, suede and Jerusalem artichoke.

Lately, I have grown quite fond of  the latter and have been using them quite frequently in my cooking. Peeling them is a bit tricky, but their nutty taste is definitively rewarding and worth the relative trouble.kronartskocksbullar_dec-2016

The idea behind this recipe is quite simple: artichoke and beans are mashed together and mixed with spices and 3 tbsp of glutenfree flour. The mix is formed into patties and baked in a pan with oil and or/butter. The patties are served with lingon berries and a fresh salad of greens in what could be described as a simple and happy vegeterian ending.

Jerusalem artichoke and white bean patties
Yields 10
Simple recipe for Jerusalem artichoke and white bean patties
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
  1. 500 g Jerusalem artichokes
  2. 110 g cooked white beans
  3. 3 tbsp buckwheat, durra, or other glutenfree flour
  4. salt, black ground pepper
  5. nutmeg
  6. some drops of lemon
  7. 1 pinch of dry salvia
  8. a handful of finely chopped parsley
  9. 1 tbsp oil
  1. Peel the Jerusalem artichokes, cut them in smaller pieces, place them in a pot and add enough cold water just to cover them
  2. Boil until tender, but do not overcook
  3. Remove the water and keep it aside
  4. Let the artichokes cool
  5. Drain a pack of white beans (approx 100 g), place them on a plate and mash them
  6. Add the Jerusalem artichokes and continue mashing
  7. Finely chop parsley until you've got a handful and add to the mix
  8. Add salt, pepper, nutmeg, some drops of lemon juice, the olive oil, and the pinch of salvia
  9. Add the 3 tbsp flour and mix well
  10. Heat up a skillet with some oil and/or butter
  11. Form patties and place them on the hot surface
  12. Bake on medium-high heat for 4-5 min on each side, careful not to burn them
  13. Serve directly with lingonberries and a green salad of your choice
The Chick on a Pea


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