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» Mushroom Burgers
How To Make
1 medium-sized onion
225g (8oz) mushrooms
30ml (2tbsp) oil
50g (2oz) 100% wholemeal flour
150ml (1/4pt) water
5ml (1tsp) yeast extract
5ml (1tsp) lemon juice
ground nutmeg to taste
75g (3oz) fresh wholemeal breadcrumbs
1 free-range egg - hardboiled, shelled & finely chopped
salt and pepper to taste
2 free-range eggs - beaten
100g (4oz) 100% wholemeal breadcrumbs
Oil for frying
Chop the onion and mushrooms.
Heat the oil in a pan and sauté the onion until the onion is transparent.
Add the mushrooms and cook 1-2 minutes, stirring.
Stir in the flour, then gently the water, yeast extract, lemon juice and nutmeg.
Simmer gently for 5 minutes, stirring frequently.
Off the heat, stir in the breadcrumbs and chopped egg, adjusted the seasoning to taste.
Leave until cold.
With floured hands shape the mixture into 8 'cakes', dip in the beaten egg and then into the breadcrumbs.
Fry in shallow oil over medium heat for about 5 minutes until each side is golden brown.
Drain on absorbant kitchen paper.
Serve hot or cold.