1. Drain beans, reserving liquid. Transfer beans to a bowl and mash. Stir in the shallot, carrot, cornmeal and sage. Season with salt and pepper. If mixture is too dry, add 1-2 tablespoons of reserved liquid.
2. Heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil. Form bean mixture into 12 patties (about 2.5" in diameter) and saute in batches until golden brown and crisp (2-3 minutes per side). Keep warm in 200 degree oven if necessary. Season patties with salt before serving.
Serving tip: These are delicious with fresh tomato sauce or slow-roasted tomatoes. Ketchup will also do the trick for kids.
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