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Mushroom and Bean Burgers
Serves 4 – 6
15ml odourless coconut oil or avocado oil
1 small red onion, finely diced
1 clove garlic, crushed
250g white button mushrooms, finely diced
1 can black beans, drained and rinsed
5ml miso paste
45g fresh parsley, chopped
salt and pepper
2ml cayenne pepper
60g parmesan cheese, finely grated (or vegan cheese)
1 – 1½ cups mashed potato
1 cup panko crumbs or rye breadcrumbs
odourless coconut oil or avocado oil, for shallow frying
wilted spinach with lemon zest
balsamic-roasted vine tomatoes
avocado wedges, grilled
red tomato-based chutney
a few rocket leaves
1 Heat the oil in a pan and gently fry the onion and garlic for 5 minutes.
2 Place the mushrooms in a food processor and blitz until fine. Add the mushrooms to the onions and fry for 3 minutes.
3 Mash the beans with a fork or blitz in a food processor.
4 Transfer the mushroom mixture to a mixing bowl and stir in the mashed beans, miso paste, parsley, salt and pepper, cayenne pepper, parmesan, mashed potato, breadcrumbs and eggs.
5 Mix together well and shape the mixture into patties. Place in the fridge for 30 minutes to firm up.
6 Heat some coconut oil or avocado oil in a shallow pan and fry the patties for 3-4 minutes on each side. Alternatively, arrange the patties on a greased baking sheet and bake at 180°C for 15-20 minutes.
7 Serve for breakfast or brunch with wilted spinach, balsamic-roasted vine tomatoes, avocado wedges, chutney and a few rocket leaves, if desired.