1 tablespoon canola oil, divided
1/4 cup each minced onion, green pepper, carrot, celery
2/3 cup drained canned white kidney (cannellini) beans
1 egg, lightly beaten
1/3 cup seasoned dried bread crumbs
In 8-inch nonstick skillet, heat 1 teaspoon of the oil. Add onion, pepper, carrot, celery; cook over medium heat, stirring occasionally, until veggies are soft and moisture has evaporated. Set aside to cool.
Using a fork, in medium mixing bowl mash beans; stir in egg. Add bread crumbs and veggies. Mix until thoroughly combined.
Shape mixture into 4 equal patties. Set patties on plate and refrigerate covered, 20 minutes.
In same skillet, heat 1tsp of the remaining oil. Add 2 patties; cook over medium heat, turning once, until browned on both sides. Repeat with remaining oil and patties.
Serves 4 – 2 WW points per patty
Per patty: 129 calories; 5g fat; 5g fiber