INGREDIENTS
• 3 cups cooked white beans (or other beans)
• 2 tablespoons extra virgin olive oil
• 1 small onion, finely chopped
• 2 to 3 large garlic cloves, minced
• ⅔ cup carrot, finely shredded
• 3 tablespoons lemon juice
• ¼ cup parsley, finely chopped
• ½ cup brown rice flour
• 1 egg, beaten
• Sea salt to taste

INSTRUCTIONS
• Heat 1 tablespoon of the olive oil in a medium-size skillet and add the onion. Cook, stirring, until tender, about 5 minutes. Add a pinch of sea salt, the garlic and the grated carrot and continue to cook for another minute or two, until fragrant and the carrot has softened slightly. Remove from the heat.
• In a food processor fitted with the steel blade, puree the cooked beans with the lemon juice. Transfer to a bowl and stir in the onion and carrot mixture, the parsley, the brown rice flour and the egg. 
• Shape into patties, ½- to ¾-inch thick. 
• Heat the remaining oil in a large, heavy skillet or on a griddle over medium heat and brown the patties for 4 minutes on each side, being very careful when you turn them over. An offset spatula works best for this.
• Can be baked at 350 Fahrenheit for 10 minutes on each side.