Roasted Mushroom Breakfast Patties
Makes about 15
Finally, I've created a soy-free vegan breakfast patty that is so tasty you'll never miss those processed frozen ones! These aren't trying to replicate the taste of meat, they're just delicious protein rich patties made with wholesome ingredients. They are tender and well-seasoned, and terrific in a breakfast sandwich - or even on their own. Roasting the mushrooms really deepens their flavor. To save on time, roast them the day before, that way throwing everything together the next day will be a snap.
For the roasted mushrooms:
For the patties:
- 1 cup cooked Navy beans
- 1/2 tsp Apple cider vinegar
- 2 Garlic cloves, pressed
- Sea salt and pepper, to taste
- 1/2 cup Sunflower seeds (raw and unsalted)
- 3 tbsp Whole wheat flour
- 1/4 tsp Marjoram
- Olive oil, for frying
- Prepare Roasted Mushrooms, and when cool enough to handle, coarsely chop and set aside.
- For the patties: In a dry 4 cup food processor, grind the sunflower seeds to a fine powder. Add Navy beans and process until mixture is smooth and has formed into a ball. Transfer mixture to a medium mixing bowl. Add remaining ingredients including chopped mushrooms and with clean hands, mix really well until everything is evenly incorporated. Mixture will be very thick.
- Preheat a medium skillet over medium heat and pour a thin layer of olive oil to coat the bottom on the pan. Once hot, use a 2 tbsp cookie scoop to drop the mixture on the pan; then gently press each one down with a spatula to form 2 inch patties.
- Fry them, 4 at a time until golden brown - about 2 minutes on each side, adding more olive oil when needed. If the pan gets too hot or starts smoking then turn the heat down to medium low and continue cooking the patties as directed.
- Carefully transfer the cooked patties to a paper towel lined paper bag and let cool at least 5 minutes before eating. The longer they sit the firmer they will become.