White Bean Sorrel Patties

Recipe & Photo by Sarah O’Toole of Cooking with CSA


1 can garbanzo beans

1 can cannellini beans

1 cup sorrel, steams removed

2 Tbsp. sunflower seeds 1/2 cup parsley

1 Tbsp. dried oregano 3/4 cup nutritional yeast 2 Tbsp. salt

1 Tbsp. garlic powder 1 lemon juiced

Tahini Dipping Sauce (optional) 4 Tbsp. tahini

3 Tbsp. miso paste

1 Tbsp. water


Preheat oven to 375°F. Oil a baking sheet.

Drain and rinse your canned beans. Add beans to a large mixing bowl. Add in all other ingredients for the patties. Mash all the beans by hand with a large fork. You want more beans mashed then not.

Arrange your patties into small sliders. Should make 6-8, depending on the size. Bake for 24 minutes. Remove from oven. Serve on a bun or without a bun and tahini sauce over the top, if using.

(To make the sauce simply mix the tahini with the miso and water. Stir well).

About Genevive Bjorn

Award-winning freelance journalist based in San Diego, covering health, medicine, culture and travel.

What do you think?