These bean and vegetable patties crisp up quickly in a hot pan when you give them space and patience. The shelf brings dinner most of the way; a little butter and garlic finish it into something that tastes like you tried.

Serves 2. 20 minutes, 15 at the stove.

About 370 calories a serving, 19 g protein, 28 g carbohydrate, 20 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Mince 2 cloves garlic finely. Set a large skillet over medium-high heat and add 1 tablespoon butter to it; when the butter foams, add the garlic and let it soften for about 30 seconds without browning, then scrape it onto a plate.
2. Return the skillet to medium-high heat and add the remaining 1 tablespoon butter. When it's hot and foaming, lay both patties in the pan and let them sit undisturbed until the bottoms are deep golden and crisped, about 4 to 5 minutes.5 min
3. Flip the patties gently and cook the second side until it's also golden and crisp, another 3 to 4 minutes. The edges should feel firm when you press them.4 min
4. Toast 2 rolls cut-side down in the same pan for 1 minute if you like, using the residual heat, then divide the salad greens between them. Top each with a patty, brush with the softened garlic butter, and serve warm.

Note You can swap the rolls for lettuce wraps or serve the patties over rice. Leftover patties keep in a covered container for three days and reheat well in a dry skillet. Add pickles, tomato slices, or a simple mustard vinaigrette on the side.