There’s plenty of green goodness going on in this recipe. Broccoli and white beans make a juicy, green, nourishing patty and the zesty herb-packed Lime Zhug and Cashew Toum make for an interesting finish!
Ingredients
For Patties
- 7 ounces (200 g) steamed broccoli, very finely chopped
- 5 scallions, finely chopped
- 6 tablespoons (25 g) fresh mint leaves, finely chopped
- ¼ cup plus 2 tablespoons (25 g) fresh parsley leaves, finely chopped
- 1¼ cups (320 g) drained and rinsed canned white beans, mashed with a fork
- 2 tablespoons (8 g) nutritional yeast or grated Parmesan cheese
- 2 cloves garlic, crushed
- 1 tablespoon (15 g) tahini
- 1 tablespoon (15 ml) olive oil
- ¾ teaspoon salt
- 1 teaspoon green harissa, red harissa, or other chili sauce
- Salt and freshly ground black pepper, to taste
- 4 buns, halved and lightly toasted
- 4 tablespoons (60 ml) Cashew Toum
For Topping
- Lime Zhug
- 2 carrots, julienned
How to Make It
-
To Make the Patties
- Preheat the oven to 425°F (220°C). Combine the patty ingredients (through the harissa) in a large bowl. Taste and adjust to your liking with salt and pepper. Transfer the mixture to a food processor and pulse for a few seconds into a crumbly texture. Refrigerate the mixture for 15 minutes, or up to 24 hours covered.
- Lightly season again with salt and pepper. Divide the mixture into 4 equal portions and shape each into a patty. Place on a rimmed baking sheet and bake for 20 minutes.
- Assemble the patties on the buns and spread with Cashew Toum.
