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Asian Bean Patties with Shiitakes and Carrots
with Szechuan green beans

Active: 60 Total: 60

The original version of tonight's meal is mini meatloaves baked in a muffin tin, but the recipe translates well to vegetarian bean patties made with mashed kidney beans in place of the ground meat. Don't miss the sweet and savory glaze that tops each patty - it adds a great dimension of flavor and creates a saucy finish.
Smarts: Full-size meatloaf can take nearly an hour to cook, but these smaller-sized versions bake in a third of that time. You should have 2-3 bean patties / serving. 



Asian Bean Patties with Shiitakes and Carrots:
  • Hoisin sauce - 1/2 cup
  • Vinegar, rice - 1 Tbsp
  • Onions, medium and red - 1/2 , chopped into large pieces
  • Carrots - 6 oz , chopped into large pieces
  • Garlic - 2 cloves , peeled
  • Mushrooms, shiitakes - 8 oz , sliced (look for pre-sliced to save time)
  • Oil, cooking - 1 Tbsp
  • Cilantro - 3 Tbsp , chopped
  • Eggs - 1
  • Beans, kidney (15 oz / 397 g) - 2 cans , drained and rinsed
  • Five spice powder - 2 tsp
  • Soy sauce, low-sodium - 2 tsp
  • Salt - 1/2 tsp
  • Black pepper - 1/2 tsp
  • Red pepper flakes (opt) - 1/4 tsp
  • White sesame seeds (opt) - 1 tsp
Szechuan Green Beans:
  • Green beans - 1 lb , trimmed
  • Oil, cooking - 1 Tbsp
  • Stock, any type - 1/4 cup (sub water)
  • Red pepper flakes - 1/2 tsp (more or less to taste)
  • Oil, toasted sesame - 1/2 tsp
  • Lemon juice - 2 tsp


  1. Make topping - (If prepping right before cooking, get oven heating first.) Whisk together Hoisin sauce and vinegar. (Can be done up to 5 days ahead)

  2. Green beans / Onions / Carrots / Garlic - Prep as directed. Store green beans in one container. Combine onions, carrots, and garlic in one container. (Can be done up to 5 days ahead)

  3. Mushrooms (if not pre-sliced) - Slice or chop into large pieces. (Can be done up to 3 days ahead)

  4. Chop vegetables for bean patties - Combine onions, carrots, garlic, and mushrooms in the bowl of a food processor. Pulse until the vegetables are in small pea-sized pieces. (Alternatively, you can finely chop the vegetables by hand.) (Can be done up to 3 days ahead)

  5. Saute vegetables - Heat oil (for bean patties) in a nonstick pan or skillet over medium-high heat. When shimmering, add chopped onions, carrots, garlic, and mushrooms and cook, stirring frequently, until tender, 4 to 6 minutes. Season with some salt. (Can be done up to 3 days ahead)

  6. Cilantro - Chop cilantro.

  7. Eggs - Whisk eggs.

  8. Beans - Drain and rinse.

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  1. Heat oven to 350F / 177C degrees.

  2. Spray a muffin tin with nonstick cooking spray or brush with some oil.

  3. In a large mixing bowl, mash beans until they are broken apart but some larger pieces remain. Add in sauteed vegetables, eggs, cilantro, five spice powder, soy sauce, salt, black pepper, and red pepper flakes (portion for bean patties). Mash everything together until everything is fairly evenly combined. Press the bean mixture into the spaces in the muffin tin, leaving about 1/2" / 1.3 cm of space in the top.

  4. Place a small spoonful of topping in the center of each bean patty. Sprinkle sesame seeds on top.

  5. Bake bean patties until they are heated all the way through and the topping is bubbly and browning around the edges, 18 to 22 minutes.

  6. While bean patties cook, heat a wok or skillet over medium-high heat. Add cooking oil (portion for green beans) and then green beans and saute for 1 minute. Add stock and cover with a lid. Steam until tender, 4 to 5 minutes.

  7. Stir in red pepper flakes (portion for green beans), toasted sesame oil, and some salt. Continue cooking green beans until liquid has cooked off and green beans start browning in spots, 2 to 3 minutes more.

  8. Squeeze lemon juice over green beans. 

  9. Serve bean patties with green beans on the side. Enjoy!



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