Porcini Nut Patties
This recipe for nut roast patties is a delightful mix of earthy porcini mushrooms, creamy chestnuts, and crunchy macadamia nuts. Blended together and baked to golden perfection, these patties are a satisfying vegetarian dish packed with rich flavors. Served with a side of tender kale, this meal is sure to warm both your heart and your belly.
— Constant Cookbook
Ingredients
- 40g/1¾oz dried porcini
- 300ml/10½fl oz hot water from the kettle
- 250g/9oz chestnut mushrooms
- 150g/5oz chestnuts
- 1 x 400g/14oz tin flageolet beans
- 100g/3½oz Macadamia
- 1 free-range egg
- 3 tbsp honey
- 3 tbsp soy sauce
- 100g/3½oz breadcrumbs
- 2 tbsp ground nut
- 200g/7oz kale
Instructions
- Preheat the oven to 200C/400F/Gas 6. Grease a baking tray with oil.
- Soak the porcini mushrooms in the water in a small bowl for ten minutes.
- Add the chestnut mushrooms, chestnuts, flageolet beans and macadamia nuts to a food processor. Blend for a short amount of time, until you have a rough paste with a little texture.
- Drain the porcini, reserving the soaking liquid (use this for another dish, like mushroom risotto or soup). Add the porcini to the food processor and blend again.
- Tip the contents of the food processor into a large bowl and mix in the egg, honey and soy sauce. Finally, add the breadcrumbs and stir well.
- Shape into patties using your hands and place onto the oiled baking tray. Bake in the oven for 25-30 minutes, but watch them carefully.
- Meanwhile cook the kale in a covered pan with a few tablespoons of the reserved porcini stock for five minutes, or until tender.
- Serve the nut roast patties with the kale alongside.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 10-15
Nutrition
- Calories: 267kcal
- Carbohydrate Content: 18g
- Fat Content: 18g
- Fiber Content: 3.5g
- Protein Content: 6g
- Saturated Fat Content: 1.5g
- Sugar Content: 5g
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