Mushroom Patties with Lentil Salad and Tahini Yoghurt Dressing

Mushroom Patties with Lentil Salad and Tahini Yoghurt Dressing

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

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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. 1.Fit the chopper attachment to your Triblade System hand blender 
  2. 2.Combine chestnut mushrooms, green lentils, onion, garlic in a medium bowl 
  3. 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. 4.Add the gram flour, curry paste and seasoning to the processed ingredients and mix well with a wooden spoon. 
  5. 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. 6.Place the patties onto a baking sheet and refrigerate for an hour or longer if you have time. 
  7. 7.Meanwhile make the dressing and salad.

For the dressing:

  1. 8.Add the Greek yoghurt, tahini, lemon juice, extra virgin olive oil, garlic and seasoning to the beaker of the Triblade System hand blender
  2. 9.Attach the blending wand before blending the beaker contents 
  3. 10.Refrigerate the dressing whilst you prepare the salad.

For the lentil salad:

  1. 11.In a large mixing bowl combine the baby potatoes, green lentils , red pepper, cherry tomatoes,cooked beetroot, baby spinach leaves, rocket leaves 
  2. 12.Serve the salad onto individual plates and drizzle with the tahini dressing just before serving with the patties.

To cook the mushroom patties:

  1. 13.Heat the olive oil in a large non-stick frying pan  
  2. 14.Transfer the chilled patties into the pan and cook until golden brown on each side 
  3. 15.Serve with the salad and dressing.

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