Porcini Nut Patties

Juicy mushroom and macadamia nut patties blended with beans and chestnuts, baked until golden and served with tender steamed kale.

Vegetarian Healthy Christmas Mushrooms Nuts

Estimated Nutrition

Calories

267

kcal / serving

2670 kcal total

Carbs

18g

per serving

180 g total

Fat

18g

per serving

180 g total

Protein

per serving

60 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Soy Sauce

Dairy

piece

Egg

free-range

GrainsCereals

100

Breadcrumbs

LegumesPulses

400

Flageolet Beans

tinned, drained

Liquids

300

Water

hot

NutsSeeds

150

Chestnuts

cooked and peeled

100

Macadamia Nuts

OilsFats

tbsp

Groundnut Oil

plus extra for greasing

Other

tbsp

Honey

Vegetables

Porcini Mushrooms

dried

250

Chestnut Mushrooms

200

Kale

Method

Preheat the oven to 200°C and grease a baking tray with oil.

Soak the porcini mushrooms in 300ml of hot water for ten minutes.

Pulse chestnut mushrooms, chestnuts, beans, and macadamia nuts in a food processor into a rough paste.

Drain the porcini mushrooms and add them to the processor, pulsing again to combine.

Transfer the mixture to a bowl and stir in the egg, honey, soy sauce, and breadcrumbs.

Shape the mixture into patties and bake for 25-30 minutes until cooked through.

Steam the kale in a covered pan with a small amount of porcini stock for five minutes.

Serve the baked patties immediately with the tender kale.