In a food processor, pulse parley, tarragon and garlic until finely chopped.

Add soy parmesan, 3/8 C breadcrumbs and 1/2 of the cannelini beans to the food processor. Season with salt and pepper to taste. Process until well combined.

In a large bowl, smash the remaining beans with a fork. Add the processed beans to the bowl and mix until combined. Before moving on to the next step, spread the remaining breadcrumbs onto a plate for dredging.

With wet hands, work the mixture into a rounded ball and smoosh it to flatten slightly. Using your hands, go ahead and divide this piece into 4 equal pieces.

Grab a piece, work it into a ball and then press it into a 1/2″ patty. Coat the patty with breadcrumbs and set on a plate. Repeat with the remaining 3 pieces. Allow the white bean patties to rest in the refrigerator for 10 minutes. NOTE: If you want to save yourself some time later, this is a great time to do some cleanup or prepare a simple side dish.

Heat a heavy skillet over medium heat and add the olive oil. Cook the white bean patties until browned on one side. Flip each patty to finish browning on the other side.

Serve your white bean patties on a bed of greens or on a bun with a garnish of your choice. Enjoy!