Panfried Mushroom Patties

 

FROM THE KITCHEN:
Recipe kindly provided by Jinu Abraham, Executive Chef, Heritage Hotel, Auckland.

This is perfect for lunch or dinner. It is gluten-free and dairy-free. A perfect accompaniment for salads and can be used as a canape when made in a small portions. This recipe pan fries the dish, but it can also be adapted to tempura or chickpea batter fry.


Method:

  1. Pan fried mushrooms - Heat the sauté pan, add onion and garlic. Cook until light brown. In a food processor, add the onion mix, soaked cashew nuts, mushrooms, mashed potatoes & spices. Blend until coarse in consistency, then make into 50g patties.
     
  2. Leeks - Put oil in a hot pan, add the leeks and garlic, sauté until translucent. Add saffron and vegetable stock, then simmer for 10 minutes. Cook more if the stock needs to be reduced. The result should be braised without it going mushy.
     
  3. Green salsa - Blend olive oil, parsley, mint basil and capers into a pesto like consistency. Add salt if required. Lemon juice can be added to make the dressing tangy.
     
  4. Pan fry the mushroom patties and cook on both sides until golden brown.
     
  5. To present, scoop 2 Tbsp of the leek mix on a large plate and place the mushroom patties on top. Finish with a flourish of salsa, then add your favourite vegetables such as tomato or asparagus. This can be served with a spoonful of quinoa or couscous to make it a hearty meal.

Heritage Auckland offers vegan menu options from breakfast, lunch and dinner.

Ingredients: 

  • 1Tbsp Oil
  • 1 white onion, chopped
  • 1 tsp garlic, chopped
  • 3 Tbsp cashew nuts, soaked
  • 300g button mushrooms, roasted & drained
  • Salt, as required
  • 1 chilli, chopped, optional
  • 50g potato mashed
  • 1 tsp curry powder or seasoning of your choice
     
  • 2 Leeks, sliced thin
  • 2 Tbsp oil
  • 1 tsp garlic, chopped
  • 1 C vegetable stock
  • 1 pinch saffron
  • 1 Tbsp parsley, chopped
  • Salt as required
     
  • 1 handful parsley chopped
  • Few mint leaves
  • Few leaves basil
  • 2 Tbsp Olive oil
  • 1 tsp capers