Parslied Mushroom Patties
Elevate your vegetarian repertoire with these Parslied Mushroom Patties, a flavor-packed dish that combines the earthy richness of mushrooms with the bright, herbaceous touch of fresh parsley. Perfectly seasoned with garlic, shallots, and a hint of black pepper, these golden pan-fried patties boast a crispy breadcrumb and flour-coated exterior with a tender, savory interior. Quick and easy to prepare in under 40 minutes, this recipe is a versatile option for any meal, whether served as a main dish with a vibrant side salad, a hearty burger alternative, or a satisfying snack with your favorite dipping sauce. Discover the perfect balance of texture and flavor in this delightful plant-based dish, ideal for vegetarians and mushroom lovers alike.
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Recipe Information
Ingredients
- 300 grams Mushrooms
- 30 grams Fresh parsley
- 120 grams Breadcrumbs
- 1 large Egg
- 2 cloves Garlic
- 1 medium Shallot
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 50 grams All-purpose flour
Instructions
Clean the mushrooms by wiping them with a damp cloth. Chop them finely and set aside.
Finely chop the parsley, shallot, and garlic.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the shallot and garlic, sauté for 2-3 minutes until fragrant.
Add the chopped mushrooms to the skillet and cook for about 5-6 minutes, stirring occasionally, until the moisture has evaporated. Remove from heat and let it cool slightly.
In a large mixing bowl, combine the cooked mushroom mixture, breadcrumbs, chopped parsley, and egg. Season with salt and black pepper. Mix thoroughly to form a cohesive mixture.
Shape the mixture into 8 equal-sized patties, pressing firmly to ensure they hold together.
Place the flour on a plate and lightly coat each patty with flour on both sides.
Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Cook the patties in batches for 3-4 minutes on each side, or until golden brown and cooked through.
Transfer the patties to a paper towel-lined plate to drain excess oil.
Serve warm as is, or pair with a side salad, a dollop of sour cream, or a dipping sauce of your choice.
Nutrition Facts
Calories |
1266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.2 g | 71% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 9.6 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 4867 mg | 212% | |
| Total Carbohydrate | 159.0 g | 58% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 19.6 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 185 mg | 14% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1855 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
