Mushroom, Nut and Herb Patties
Source of Recipe
Vegetarian/vegan Society of Queensland.
List of Ingredients
1 and a half tbsp peanut oil
1 large onion finely chopped
1 clove garlic, crushed
100g mushrooms finely diced
90 ml water
1 tsp Vecon
100g wholewheat breadcrumbs
1 tbsp fresh parsley finely chopped
100g mixed nuts finely ground
1 tsp fresh sage, chopped
salt and freshly ground black pepper
1 tsp fresh rosemary, chopped
Coating of 1 tbsp soya flour blended with 2 tbsp water, fine
wholewheat breadcrumbs and plain flour.
Oil for frying and rosemary sprigs for garnish. Recipe
Heat oil in frying pan, fry onion for 1 minute.
Add mushroom and garlic and fry until tender. Add water and
Vecon and simmer 2-3 minutes.
Into a large bowl place the 100g breadcrumbs and ground nuts,
add parsley, rosemary, sage and black pepper. Mix. Pour fry
pan contents into bowl and mix very well.
Test by forming a ball in your hand. Form patties for coating.
Flour, coat and crumb. Fry in hot peanut oil until golden.
Drain on kitchen towel. Keep warm until serving in oven. Serve
on top of cucumber salad and top with tomato/bbq sauce and
garnish.
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