Mushroom Patties With Textured Pea Protein

Guys, we have a winner here!!

Combining chopped champignon mushrooms and textured pea protein creates juicy chunky meatballs with a crispy crumb coating.

Bake for fifteen minutes in air fry or forty minutes in the oven, and you get a healthy, nutritious, and satisfying lunch

You can make it in the Air Fryer or bake it in the oven, both options are great.

In addition to its nutritional value, Textured Pea Protein contributes a chunky/chewy texture.

Season moderately to keep the natural taste of the mushrooms. Adding a small amount of shiitake powder (homemade) deepens the flavor of the mushrooms by one or two tones.

Enjoy, and let me know how it turned out 😋❣

RECIPE

Mushroom Patties With Textured Pea Protein

Guys, we have a winner here!

Combining chopped champignon mushrooms and textured pea protein creates juicy chunky meatballs with a crispy crumb coating.

Bake for fifteen minutes in air fry or forty minutes in the oven, and you get a healthy, nutritious, and satisfying lunch. Enjoy every bite 😋❣

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Servings 22

EQUIPMENT

Cookie and Ice Cream Scoop Set

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US Customary – Metric

Ingredients

 

US CustomaryMetric

 

1x2x3x

Patties

• ▢ 1½ cups Textured Pea Protein or soy Textured Vegetable Protein Crumbles
• ▢ 2 Tablespoon olive oil
• ▢ 400-450 gram Champignon mushrooms, chopped (button mushrooms)
• ▢ 1 large onion, chopped
• ▢ 2 cloves garlic, minced
• ▢ 1 tsp organic veggie powder optional
• ▢ 1 tsp shitake mushroom powder see a note
• ▢ ½ tsp dried thyme
• ▢ ½ tsp smoked paprika
• ▢ ¼ tsp Ras El Hannut
• ▢ salt, black pepper by taste
• ▢ 2 Tablespoon tahini
• ▢ ¼ cup bread crumbs

Coating

• ▢ ½ cup Pea Protein Crumbs or bread crumbs
• ▢ pinch salt
• ▢ pinch of each Black pepper, garlic powder, onion powder
• ▢ ¼ tsp smoked paprika
• ▢ olive oil for spraying

Instructions

 

• Soak the textured protein pea in boiling water for 5-10 minutes, squeeze well, and set aside.
• Heat oil in a wide pan or wok, add onion, and fry until translucent, add garlic and fry for a few seconds.
• Add mushrooms, Textured Pea Protein, salt, vegetable powder, shiitake powder, and spices. Stir-fry until the mushrooms shrink and the liquids evaporate. Taste and adjust seasoning if necessary.
• Transfer to a bowl, add tahini and breadcrumbs and mix well, put in the refrigerator for half an hour to set.
• Air Fry: set the air fryer at 200 C (390 F) for 14 minutes.
• Oven: line a baking tray with baking paper and heat the oven to 190 C ( 375 F).
• Mix the protein crumbs and spices in a bowl.
• Fill a 4 cm (1.6 inches) cookie spoon with the mixture, and shape it into a patty with your hands.
• Roll in the crumb mixture on all sides and press gently.
• Spray both sides with olive oil and place in the frying basket (or a baking tray lined with paper).
• Air-Fry: bake for about fourteen minutes until nicely brown.

  Oven: bake for about forty minutes – twenty minutes on each side. 
• Take out, wait a minute or two, and remove from the basket/tray with a spatula.
• Serve warm or at room temperature with vegetable salad, mashed potatoes, and vegan yogurt dressing (vegan yogurt, olive oil, minced garlic, dill, mint)

Notes

To make shiitake powder, put dried shiitake in a strong blender and grind them to a powder. Keep the powder in an airtight container. It’s that simple!

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