Aaaaaaaahhh man. I’ve been on a bit of a “I need to leave my technogical devices alone” break. But in saying that, I missed my little blog. Anyway! Back to business.
These are awesome, yummy, taste amazing and are so filling that one with all the trimmings was enough for me!
The recipe is quick and easy and will work great for vegetarians, meat free Monday situations or just as a side to a meat dish, because we all love creative side dishes!!!!! Also, high in protein and low in carbs, they kick ass for part of a training/eating plan.
Portabella Mushroom Patties
2 cups of portabella mushrooms (just heads, chopped)
2 cups of cooked cannellini beans or cooked black beans
1 cup of minced broccoli
60g of chopped red onion
3 XL eggs beaten
1 cup of gluten free bread crumbs or Panko crumbs
2 TBSP of minched garlic
1 tsp of salt
1 tsp of pepper
3/4 cup of grated Parmesan (vegetarian friendly)
Add all ingredients into a big bowl.
Set aside while you heat 2 TBSP olive oil in a pan. Shape the mix in your hands (I used a half cup measure for each pattie) and gently place into the heated oil. The patties crisp up so deliciously that eating them straight from the pan needs to be put on hold.
I served mine with a sundried tomato aioli and a micro green and cucumber salad. But you can stretch your imagination and serve them anyway you like.
The mushrooms give this recipe a “meaty” texture and the beans make it ridiculously creamy and soft inside while its golden and crispy on the outside!