Nut and Porcini Patties
Nut and Porcini Patties

Ingredients

Method

  • 40g dried porcini
  • 300ml hot water
  • 250g brown mushrooms
  • 150g cooked and peeled chestnuts
  • 400g tin of flageolet beans, drained
  • 100g macadamia nuts
  • 1 egg
  • 3 tbsp honey
  • 3 tbsp soy sauce
  • 100g breadcrumbs
  • 2 tbsp oil
  • 200g kale
  • Preheat the oven to 200C. Soak the porcini in the water for 10 mins. Meanwhile, pop the brown mushrooms, chestnuts, beans, and macadamias into a food processor, and blend until a rough paste is achieved. Drain the porcini, reserving the stock. Add the porcini mushrooms to the food processor and blend again.
  • Tip the contents into a large bowl, and mix in the egg, soy sauce, and honey. Add the breadcrumbs, stir well, and then shape into patties with damp hands and place on a greased baking tray. Bake for 30 mins, then serve with kale and whatever else you fancy!
30 mins
4 serving
This recipe pairs perfectly with the Little Frances Merlot 2018 from California, United States.

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