Veggie Patties with Miso and Red Beans

Miso-Red Bean Patties — Photo:
Greg DuPree / Food Styling by Rishon Hanners / Prop Styling by Claire Spollen

Total Time:

30 mins

Yield:

4 servings

These bean patties are umami to the max with shiitake mushrooms, soy sauce, miso, and red beans. The batter is soft yet holds together well; the miso and soy work together to provide a hit of salty, funky richness.

Frequently asked questions

What’s the difference between white, yellow, and red miso?

Miso is a paste made from soybeans that are fermented with salt and a mold called koji that is made from either rice, barley, or other grains. There are three main types of miso: white, yellow, and red.

White miso: Soybeans are fermented with a large amount of rice for a short period of time to produce a sweet, delicately flavored paste. This is the mildest variety of miso.
Yellow miso: Soybeans are fermented with barley for a slightly longer period of time to result in an earthier, more acidic paste.
Red miso: Soybeans are fermented with barley or other grains for an even longer period of time to produce a pungent, slightly bitter paste. This is the saltiest and strongest flavored miso.

How do you cook dried beans?

Rinse the beans well, then cook them in well-salted water until tender. Adding aromatics like onion to the pot will intensify the flavor. Save any acidic ingredients like tomatoes until after the beans have become tender. (If you add acidic ingredients earlier, they will cause the beans to remain tough.)

Notes from the Food & Wine Test Kitchen

These tender bean patties would be perfect in sliders with a sriracha mayo, on a salad with creamy herb dressing, or atop a grain bowl with zucchini and crema.

Make ahead

Refrigerate uncooked veggie patties, covered, for up to 5 days. Cook from chilled.

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Ingredients

3 (3/4-ounce) scallions
5 tablespoons extra-virgin olive oil, divided, plus more for serving
3 1/2 ounces trimmed fresh shiitake mushrooms, finely chopped (about 1 1/3 cups)
1 1/2 cups creamy dark red kidney beans, cooked and drained
1/2 cup panko (Japanese-style breadcrumbs)
2 tablespoons chopped fresh cilantro, plus additional cilantro leaves for garnish
2 tablespoons white miso
1 1/2 tablespoons fresh lime juice (from 1 lime), plus lime wedges, for serving
1 tablespoon soy sauce
1/4 teaspoon black pepper, plus more for serving
1/4 teaspoon kosher salt (optional), plus more for serving
Baby arugula, for serving

Directions

Thinly slice scallions, and separate dark green parts from light green and white parts; set aside separately until ready to use.
Heat 1 tablespoon oil in a large skillet over medium-high. Add mushrooms; cook, stirring occasionally, until golden brown, about 6 minutes. Add light green and white parts of scallions; cook, stirring occasionally, until scallions are softened, about 2 minutes. Remove from heat, and place in a large bowl. Do not wipe skillet clean.
Add beans, panko, chopped cilantro, miso, lime juice, soy sauce, pepper, salt (if using), and dark green parts of scallions to mushroom mixture in large bowl. Using a potato masher, mash until mixture begins to clump together, 15 to 20 seconds; stir together until fully combined and moistened. Divide mixture evenly into eight pieces (about 1/4 cup each), and form each into 2 1/2-inch patties, about 1/2 inch thick.
Heat remaining 1/4 cup oil in skillet over medium-high. Add patties; cook, flipping once halfway through cooking time, until browned, about 4 minutes total. Remove patties from skillet using a slotted spatula, and let drain on a paper towel–lined plate. Serve veggie patties over baby arugula; drizzle with additional oil, and season with additional pepper and salt. Garnish with cilantro leaves and lime wedges.