Best veggie patties

Ingredients for 2 servings:

• 200 g king oyster mushrooms
• 1 tbsp olive oil
• ½ tsp salt
• ¼ onion(s)
• 10 g parsley, flat
• 1 can/n kidney beans, 400 g, 250 g drained weight
• 1 garlic clove(s)
• 1 tsp salt
• 1 tsp cumin powder
• ½ tsp coriander powder
• ½ tsp pepper
• 1 egg yolk
• 10 g breadcrumbs
• 1 tbsp olive oil for brushing
• n. B. Cheese, optional
• Burger Buns

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Preheat the oven to 220°C fan/convection oven. Finely chop the king oyster mushrooms (or other mushrooms if desired) or chop them in a food processor. Toss the mushrooms with 1 tablespoon of olive oil and 1/2 teaspoon of salt, then bake in the oven on a baking sheet lined with baking paper for 20 minutes, stirring once after 10 minutes, until the mushrooms are browned. Meanwhile, finely chop the kidney beans, onion, parsley, and garlic, or chop them in a food processor. Mix the mixture with salt, cumin, coriander, pepper, breadcrumbs, and egg yolk. Add the cooked, chopped mushrooms. Mix everything well, then form the mixture into 4 equal-sized patties. Brush the patties with olive oil and bake in the oven at 220°C fan/convection oven on medium heat for 25 minutes. Top the finished patties with cheese, if desired. Toast the burger buns briefly in the oven. Then top the buns as desired. Note: The oven-roasted mushrooms give the patties an incomparable umami flavor and are worth the effort.