Porcini Patties
Porcini Patties

Ingredients

Method

  • 40g dried porcini
  • 300ml boiled water
  • 250g chestnut mushrooms
  • 150g cooked chestnuts
  • 1 x 400g tin of flageolet beans, drained
  • 100g macadamias
  • 1 egg
  • 3 tbsp honey
  • 3 tbsp soy sauce
  • 100g breadcrumbs
  • 2 tbsp oil
  • 200g kale, cooked, to serve
  • Preheat the oven to 200C and grease a baking tray with oil. Soak the porcinis in the water in a small bowl for 10 mins. Chuck the mushrooms, chestnuts, beans, and macadamias in a food processor, and blitz to create a textured paste. Drain the porcini, and add them to the food processor and blend again.
  • Tip the contents into a large bowl, and mix in the egg, honey, and soy. Add the breadcrumbs, stir well, then shape into patties using damp hands. Place on the baking tray and bake for 25-30 mins. Serve with the kale, and enjoy.
30 mins
makes 10-15 patties
This recipe pairs perfectly with the Linnaea 'Arlequin' Cabernet Sauvignon 2016 from Heathcote, Australia.

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