Today I have a recipe which you can serve as a main dish or a side dish; mushroom patties. It goes well with meat and chicken and I have not had the chance to try yet but I beleive that it would also go well with fish or any seafood.
Is it possible that ı forgot to write eggs to the recipe?
I beleive that when you first read the recipe, you will think that there is no liquid in the recipe, how will the mixture come together? I have to confees, my eggs were ready when I planned to try the recipe at first:) But when I saw the almost liquid consistency of the mushrooms in the foos processor I decided not to use them. To make the long story short you don’t need eggs, milk or any other liquids, the liquidity of the mushrooms is enough.
You may not use parsley or use dill instead.
The Consistency of the Patties
It’s not same with standart beef patties. The mixture is extra soft and can be shaped. Of course the meaning of the term “can be shaped” can vary from person to person. If you can not do it, instead of getting hard on yourself you can pour the mixture into the pan with a spoon.
Because of its consistency, it tends to break while cooking, but if you touch them gently and wait for to be cooked completely before turning upside down you will get beautifully shaped patties.
Enjoy the recipe…
- 500 g mushroom,
- 4 tablespoons breadcrumbs,
- 1 handful of chopped parsley,
- 1/2 tsp black pepper,
- 1/4 tsp cumin,
- Pulse the mushrooms in a food processor until finely chopped,
- Add bread crumbs, parsley, salt and spices and mix,
- Make wallnut sized balls and flatten them,
- In a large skillet, heat 4-5 tablespoons of vegetable oil,
- Place the patties into the skillet and fry both sides until brownish.