The number of ready-made veggie patties available these days are endless, but I can’t help but question how healthy they are. I decided to take it upon myself to make a totally preservative-free veggie patty to ensure what I was eating was actually healthy, and made from real vegetables (no mock meat or lab-made protein). 

Here is the recipe to try at home, and do support iBakery (if you’re in Hong Kong) for your burger buns!! They are a social enterprise that employ and teach those with disabilities, the art of baking. 

Serves 4 | 45-60 minutes | 245 calories per serving 

Per serving: 10g of protein | 12g of  carbs | 15g of fat

Ingredients:

• 3 tablespoons olive oil
• 1 cup of brown button mushrooms, roughly chopped
• 1/2 cup onion, finely chopped
• 6 cloves minced garlic
• 1/2 cup of canned moong daal (green lentils) or freshly boiled moong if you have time.
• 1/3 cup shredded Parmesan
• 3/4 cup breadcrumbs
• 2 eggs, beaten
• 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Method:

1. Heat 1 tbsp olive oil in a large saucepan.
2. Sauté the mushrooms, onions, lentils and garlic over medium heat for about 10 minutes, or until the liquid boils off and the mushrooms begin to sautė.
3. In a large bowl, add the mushroom mixture to the parmesan, breadcrumbs, eggs, parsley, oregano, salt and pepper. Mix well.
4. Allow the mixture to sit for 15 minutes to develop the flavors.
5. Shape into round & thick patties.
6. Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat. Fry the patties, cooking for about 5 minutes on each side, or until golden brown.

You can also use crushed non-sugared corn flakes with Thyme instead of breadcrumbs for an extra crunch. 

TVW Tip: I use caramelized onion, rocket leaves, mozzarella slices and a mixture of relish, mayo-ketchup sauce for the burger filling, and it tastes scrumptious