Mushroom patties with parsley is a healthy, nut-free and lactose-free side dish, made of portabella mushrooms, eggs, flour and breadcrumbs. Delicious!
Special diets: Vegetarian | nuts-free | lactose-free |
️Allergens: not vegan | soy | gluten | eggs |
⏱ 27 mins – easy
🍽 4 servings – 272 kcal per serving
|
Serving
149g |
Fat
14g |
Sat. fat
2g |
Sodium
229mg |
|
Carbs
25g |
Fibers
2g |
Sugars
3g |
Proteins
9g |
INGREDIENTS
- An eighth tsp black pepper
- An eighth tsp salt
- 3 eggs
- 8 oz portabello mushrooms
- ½ cup all-purpose flour
- ½ cup breadcrumbs
- ⅓ cup onions
- 1 jalapeño pepper
- ¼ cup parsley
- 3 tbsp vegetable oil
TOOLS
- 1 knife
- 1 bowl
- 1 whisk
- 1 skillet pan
- 1 fish slice
- 1 plate
- 1 paper towel
STEPS
Peel and chop onions, then slice portobello mushrooms. Next, chop jalapeño peppers, and parsley.
Crack eggs in a bowl and whisk. Add portabello mushrooms, all-purpose flour, breadcrumbs, onions, black pepper, and salt. Whisk to get a veggie mixture.
Line a paper towel on a plate.
Heat vegetable oil in a skillet pan.
Divide the veggie mixture into 8- 9 patties that are 3.5 inches each.
Put 4-5 veggie patties in the skillet pan and cook on medium heat for 4 minutes.
Flip veggie patties with a fish slice and cook for 3 more minutes.
Transfer the veggie patties to a plate.
Put the remaining veggie patties in the skillet and cook for 4 minutes.
Flip veggie patties and cook for 3 more minutes.
Turn off the heat and allow them to cool.
Transfer mushroom patties to a plate and top with parsley.
It’s ready to be served !
