Crunchie Mushroom Patties(flatter and crispier) or Balls(round and softer centre)
Delicious savoury little bites to eat with drinks or as a starter or snack. Best served warm. Vary these with different types of mushrooms, fresh herbs, for a Vegan version use vegan cheese and egg substitute(like No Egg powder mix) and coconut oil or other oil to cook onions. For gluten free, simply use gluten free breadcrumbs.
Health Tip: If you are low in vitamin D – try leaving your mushrooms out in the sun to boost the vitamin D content (for 30-120 minutes in midday Winter sun or only 15 minutes in Summer)!
2 small red onions, finely diced
30g butter(ghee or other oil alternative)
2 cloves garlic, crushed
500g mushrooms finely diced (I use Swiss Browns for added flavour)
2 teaspoons fresh thyme or oregano, chopped
¼ cup fresh parsley, chopped
2 teaspoons Himalayan or macrobiotic salt
½ teaspoon freshly ground black pepper
2 cup breadcrumbs – one for mixture , one for coating(I made mine from artisan sourdough leftovers, kept in freezer Use GF crumbs if needed)
3 large free range eggs(1 in mixture, 2 for coating) – or Vegan egg substitute
1/3 cup finely grated parmesan cheese – or Vegan cheese
1 teaspoon olive oil
Extra breadcrumbs for coating
Extra olive oil for cooking
Line a baking tray with baking paper. Melt butter in the pan, add onions and cook over gentle heat until onions soften, then add the garlic and cook a further 5 minutes on gentle heat (so the garlic does not burn and go bitter). Remove to a bowl.
Add the mushrooms to the frypan and cook stirring over high heat until tender (about 5 minutes). If liquid comes out of the mushrooms continue cooking until this reduces and evaporates.
Transfer the mushrooms to the bowl with the onions. Mix in the fresh herbs and seasoning.
Let it cool slightly. Stir in the breadcrumbs and one egg and the parmesan cheese. Chill to cold in the fridge.
Wash your hands well, ready to roll!
Beat 2 eggs with the olive oil in small bowl. Put breadcrumbs in a bowl.
Take a heaped teaspoon of mixture and roll into a ball. Flatten slightly (for crunchier pattie or leave round for a softer centre finish) and dip into egg mix, then drop into the crumbs, toss crumbs onto coat and press on if needed. Repeat to get a good coating on each ball.
Place on baking paper tray, chill in the fridge for at least 1 hour.
Heat oil over low heat in a frypan and cook the patties/balls in batches, turning to crisp and brown all of the coating. Drain of paper towel. Serve hot.
This is an adaption of recipe from ‘Beverly Sutherland Smith Cooking School’ cook book