Serves 4 – 6
Mushroom and Bean Burgers:
- 15ml odourless coconut oil or avocado oil
- 1 small red onion, finely diced
- 1 clove garlic crushed
- 250g white button mushrooms, finely diced
- 5ml miso paste
- 1 can black beans, drained and rinsed
- 45g fresh parsley, chopped
- salt and pepper
- 2ml cayenne pepper
- 60g Parmesan cheese*, finely grated (or vegan cheese)
- 1 cup – 1 ½ cups mashed potato, cooked and mashed
- 1 cup panko crumbs or rye bread crumbs
- 2 eggs
- odourless coconut oil or avocado oil, for shallow frying
To serve:
- steamed spinach, lemon zest
- roasted vine tomatoes in balsamic vinegar
- avocado wedges, grilled
- red tomato-based chutney
- a few rocket leaves
Heat the oil in a pan and gently fry the onion and garlic for 5 minutes. Place the mushrooms in a food processor and blitz until fine. Add the mushrooms to the onions and fry for 3 minutes. Mash the beans with a fork or blitz in a food processor. Transfer the mushroom mixture to a mixing bowl and stir in the miso paste, mashed beans, parsley, salt and pepper, cayenne pepper, Parmesan cheese, mashed potatoes, bread crumbs and eggs. Mix well together and shape the mixture into patties and place in the fridge for 30 minutes to firm up. Heat some coconut oil or avocado oil in a shallow pan and pan fry the patties for 3-4 minutes per side. Alternatively, arrange the patties on a greased baking sheet and bake at 180°C for 15 – 20 minutes. Serve for breakfast or brunch with wilted spinach, balsamic roasted vine tomatoes, avocado wedges, chutney and a few rocket leaves if desired.
