Mushroom Patties
| Serves: 2 people |
Recipe course:
Starters |
Total time (min.): 25 |
Ingredients
For the mushroom patties:
200g chestnut mushrooms, quartered
100g green lentils (tinned), drained and rinsed
½ unit onion, peeled, trimmed, quartered
2 units garlic, clove of, peeled and crushed
3-4 tbsp gram flour
2 tsp curry paste
As needed Seasoning
1 tbsp Olive oil (for frying)
For the dressing:
100g Greek yoghurt
40g tahini
100g lemon juice
2 tbsp extra virgin olive oil
1 unit garlic, clove of, peeled and crushed
As needed seasoning
For the lentil salad:
300g baby potatoes, pre-cooked, cut into quarters
100g green lentils (tinned), cooked drained and rinsed
1 unit red pepper, de-seeded, stalk removed and roughly chopped
50g cherry tomatoes, halved
2 units cooked beetroot, cut into
2 cm cubes
40g baby spinach leaves
30g rocket leaves
Method
For the mushroom patties:
1 - Fit the chopper attachment to your Triblade System hand blender
2 - Combine chestnut mushrooms, green lentils, onion, garlic in a medium bowl
3 - Working in batches add the contents of the mixing bowl into the bowl of the chopper .attachment, fit the chopper cover and select max speed, using a pulsing action to chop the ingredients- do not over process.
4 - Add the gram flour, curry paste and seasoning to the processed ingredients and mix well with a wooden spoon.
5 - Form the mixture into patties, pressing them firmly together between the palms of your hands- alternatively use a burger press to shape the patties.
6 - Place the patties onto a baking sheet and refrigerate for an hour or longer if you have time.
7 - Meanwhile make the dressing and salad.
For the dressing:
1 - Add the Greek yoghurt, tahini, lemon juice, extra virgin olive oil, garlic and seasoning to the beaker of the Triblade System hand blender
2 - Attach the blending wand before blending the beaker contents
3 - Refrigerate the dressing whilst you prepare the salad.
For the lentil salad:
1 - In a large mixing bowl combine the baby potatoes, green lentils , red pepper, cherry tomatoes,cooked beetroot, baby spinach leaves, rocket leaves
2 - Serve the salad onto individual plates and drizzle with the tahini dressing just before serving with the patties.
To cook the mushroom patties:
1 - Heat the olive oil in a large non-stick frying pan
2 - Transfer the chilled patties into the pan and cook until golden brown on each side
3 - Serve with the salad and dressing.
