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–+ servings

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
Ingredients Equipment Method Notes

Ingredients
 
 

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 teaspoon organic veggie powder optional
  • 1 teaspoon shitake mushroom powder see a note
  • ½ teaspoon dried thyme
  • ½ teaspoon smoked paprika
  • ¼ teaspoon 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 teaspoon smoked paprika
  • olive oil for spraying

Equipment

Method
 

  1. Soak the textured protein pea in boiling water for 5-10 minutes, squeeze well, and set aside.
  2. Heat oil in a wide pan or wok, add onion, and fry until translucent, add garlic and fry for a few seconds.
  3. 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.
  4. Transfer to a bowl, add tahini and breadcrumbs and mix well, put in the refrigerator for half an hour to set.
  5. Air Fry: set the air fryer at 200 C (390 F) for 14 minutes.
  6. Oven: line a baking tray with baking paper and heat the oven to 190 C ( 375 F).
  7. Mix the protein crumbs and spices in a bowl.
  8. Fill a 4 cm (1.6 inches) cookie spoon with the mixture, and shape it into a patty with your hands.
  9. Roll in the crumb mixture on all sides and press gently.
  10. Spray both sides with olive oil and place in the frying basket (or a baking tray lined with paper).
  11. Air-Fry: bake for about fourteen minutes until nicely brown.
    Oven: bake for about forty minutes - twenty minutes on each side. 
  12. Take out, wait a minute or two, and remove from the basket/tray with a spatula.
  13. 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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