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
- 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
- Heat 1 tbsp olive oil in a large saucepan.
- 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.
- In a large bowl, add the mushroom mixture to the parmesan, breadcrumbs, eggs, parsley, oregano, salt and pepper. Mix well.
- Allow the mixture to sit for 15 minutes to develop the flavors.
- Shape into round & thick patties.
- 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
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