These Miso-Red Bean Patties Can Be Served in a Salad, Grain Bowl, or as Sliders

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These miso-red bean patties are both versatile and delicious! Red miso is the saltiest and strongest miso (as opposed to white miso, which is mild, and yellow miso, which is acidic), making this dish full of flavor. As if that weren’t enough, this dish is also vegetarian, so everybody can enjoy it. Read on to find out how to make these delicious patties, and wow your guests!


  • 3 (3/4-ounce) scallions
  • 5 tablespoons extra-virgin olive oil, divided
  • 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
  • 2 tablespoons white miso
  • 1 1/2 tablespoons fresh lime juice
  • 1 tablespoon soy sauce
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon kosher salt (optional)


  • Slice scallions into thin pieces, and separate dark green parts from light green and white parts; set aside separately.
  • Heat 1 tablespoon of oil in a large skillet over medium-high. Add mushrooms; cook, stirring occasionally, until golden brown, this will take around 6 minutes. Add the light green and white parts of the scallions; cook, stirring occasionally, until the scallions are soft, which will take around 2 minutes. Remove from heat, and place in a large bowl. Do not wipe the skillet clean.
  • Add beans, panko, chopped cilantro, miso, lime juice, soy sauce, pepper, salt, and the dark green parts of the scallions to the mushroom mixture in a large bowl. Mash it all together until the mixture begins to clump together, which should take roughly 15 to 20 seconds; stir together. Divide the mixture evenly into eight pieces (about 1/4 cup each), and form each piece into 2 1/2-inch patties, about 1/2 inch thick.
  • Heat the remaining 1/4 cup of oil in the (not yet wiped clean) skillet over medium-high. Add the patties; cook, for roughly 4 minutes, flipping once at the 2-minute mark, until brown. Remove the patties from the skillet using a slotted spatula, and let drain.
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  • Serve the veggie patties over baby arugula; drizzle with additional oil, and season with additional pepper and salt. Add cilantro leaves and/or lime wedges as garnish.