Teriyaki White Bean Patties

Baked patties are my go-to when it comes to hosting. They are pretty easy to prepare in advance and look beautiful on a tray with some greens. This is one of those dishes that is actually better the next day. The patties are so delicate in flavor and very moist inside. The teriyaki sauce compliments the patties in the best way to create an asian twist appetizer you are going to love.

 

 

Yield- 12 patties

 

Ingredients:

3 cups white beans, soaked overnight and cooked

4 tablespoons coconut flour

3 tablespoons olive oil

1 teaspoon old bay seasoning

1 teaspoon garlic powder

Salt

Pepper

 

Teriyaki sauce:

 

2 cloves of garlic, minced

1 tablespoon Fresh ginger, minced

2 tablespoons agave

1/2 cup soy sauce

1/2 cup water

1/2 cup red wine

1 teaspoon arrowroot

Salt

Pepper

 

Directions:

 

Heat oven to 375°F

In the food processor add the beans, coconut flour, old bay seasoning, olive oil, garlic powder, salt and pepper.

Mix until combined but not too smooth--leave some texture.

Take a baking sheet and cover with parchment paper. Take an ice cream scoop and create evenly sized patties, flattening them with your hands to create an oval shape.

Spray the top with olive oil and bake in the oven for about 20-30 minutes, until golden brown.

In the meantime take a nonstick pan and start making the sauce.

Add the garlic, ginger, agave, soy sauce, water, wine, and arrowroot. Salt and pepper to taste.

Let the sauce cook on medium heat until thickened. It should be very quickly, about 2-3 minutes.

When ready to assemble, place a patty on a serving plate, drizzle with the sauce, garnish with arugula and serve warm.

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