Mushroom and walnut patties

Ingredients for 4 servings:

• 700 g mushrooms
• 150 g walnuts
• 2 rolls from the day before
• 3 m.-sized onion(s)
• 4 garlic cloves
• 2 tbsp soy flour, slightly heaped
• 2 tbsp parsley, dried
• 2 tbsp chives, dried
• 1 tbsp paprika powder, hot
• breadcrumbs
• Salt
• Oil, neutral

Instructions

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

egg-free, vegan – suitable as burger patties or as a roast

Clean the mushrooms with a brush. Chop them to the size of lentils. I do this in my food processor with the cutting blade. Chop the bread rolls in the food processor and add them. Roughly chop the walnuts. Toast them in a pan without fat until a light roasted aroma is noticeable. Let them cool briefly and add them to the mushroom mixture. Peel the onions and garlic and chop them very finely. Add them to the mixture. Then mix in all the spices and the soy flour. Knead everything well with your hands. The mixture should not be too moist and should not fall apart. Otherwise, add enough breadcrumbs until the patty is compact and easy to form with your hands. Season with salt. Form the patties. Heat oil in a pan and fry the patties until crispy and brown. They taste best when they have a darker brown color, but please do not let them turn black. Use them as burger patties or for roasting. Tip: You can also use chickpea flour instead of soy flour.