crumbly mushroom cakes

Ingredients for 1 servings:

• 150 g mushrooms, fresh
• 1 tbsp puree (cashew)
• 6 tbsp water
• 1 tsp mushrooms, mixed, dried ground
• 1 tbsp soy flour
• 4 tbsp chickpeas, ground
• 1 tbsp sesame seeds
• 2 tbsp breadcrumbs
• 1 tsp tarragon, dried
• herbal salt
• Pepper, freshly ground
• Allspice, fresh from the mill
• possibly chili flakes
• Extra virgin olive oil for frying

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Total time approx. 50 minutes

with chickpea flour

Clean the mushrooms, chop them up a bit, and place them in a food processor (chopper) and chop finely. Now add the cashew butter and water, and continue chopping. This will form a fairly creamy mixture, into which the remaining ingredients are then stirred. Season generously with the spices. The ground mushrooms give the mixture a very good mushroom flavor (I chopped about 1 1/2 tablespoons of dried mushrooms and ground them quite finely in an old electric coffee grinder). You’ll have to experiment a bit; you might need to use more water or less breadcrumbs, as soy flour and chickpea flour can vary quite a bit. Let the finished dough rest for 30 minutes. The dough will then be firm enough to easily lift it out of the bowl with a teaspoon. Heat olive oil in a pan and use a teaspoon to pour the dough into the pan, flatten it slightly, and fry over low heat for about 2-3 minutes on each side until nicely browned.