Baked patties are my go-to when it comes to hosting. They are easy to prepare in advance and look beautiful on a serving plate with some greens. These patties taste even better the next day. The teriyaki sauce gives it an asian twist that works great in this recipe.

Yield- 9-12 patties depends on the size

Ingredients:

3 cups white beans, soaked overnight, cooked and drained

4 tablespoons coconut flour or gf oat 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

3 tablespoons pure maple syrup

1/2 cup soy sauce

1/2 cup water

1/2 cup red wine

1 teaspoon arrowroot

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.

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

Take a baking sheet and lined with a parchment paper. Take an ice-cream scoop and create an evenly sized patties, then with your hands make an oval shape, place on the baking sheet.

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, pure maple syrup, soy sauce, water, wine, arrowroot and pepper.

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.

Teriyaki White Bean Patties