Moraccan White Bean Sliders

When I was on a visit home to Utah this summer, my mom made these for dinner one night and I fell in love. They have a little bite to them which I really like. They are pretty simple to make as long as you have a food processor or a blender. The recipe says to serve with pitas, but I used sandwich rounds instead and it worked out great. I just made the patties a little bit bigger to fit the sandwich rounds.

Moraccan White Bean Sliders
Adapted from Redbook.

Ingredients

• 1/2 red bell pepper, quartered
• 3 scallions, quartered
• 1/2 cup cilantro leaves
• 1 clove garlic, smashed
• 1 teaspoon ground coriander
• 1 teaspoon cumin
• 1/2 teaspoon harissa (or cayenne pepper)
  
• 1/2 teaspoon kosher salt
  
• 1 can (15.5-ounce) white beans (cannellini), drained and rinsed
• 3/4 cup panko breadcrumbs
• 1 large egg
• 3 tablespoon olive oil
• 8 small (4-inch) pita breads
• 1/2 cup light mayonnaise, mixed with 1 tablespoon harissa
• Lettuce leaves and tomato slices

Directions

1. In a food processor, pulse red bell pepper, scallions, cilantro, garlic, coriander, cumin, harissa, and salt until vegetables are very finely chopped. Add beans; pulse until beans are coarsely mashed.
2. Transfer mixture to a bowl; add breadcrumbs and egg. Mix with your hands until well combined. Shape into 8 (1/4-cup) burgers. Place on a waxed-paper-lined plate and refrigerate 30 minutes.
3. Heat oil in a large skillet over medium heat. Add sliders and cook 3 to 4 minutes per side, or until golden brown. Drain on a paper towel.
4. Cut 1 inch off the tops of pitas. Spread insides with harissa mayonnaise, then line each with a lettuce leaf, a tomato slice, and a slider.