Mushroom Veggie Patties Recipe (2024)

I made it tonight, baking a few of them and pan frying the rest. I loved the flavor, and served with tzaziki, radishes, pickled onions and jalapenos over flat bread. With all the garnishes, we hardly noticed any difference between the ones coming out of the oven and the fried ones. I baked them on a convection oven at 400 for 10 min, plus 5 min after turning them. I did use less than 2 beaten eggs to get the yogurt consistency. Next time i will use only the oven. Much easier and healthier.

Has anyone tried this baking them instead of frying them? We're still working on getting rid of the "Covid-25"!

Made last night with some modifications: i only had 10.5 oz of mushrooms so used 2 eggs but kept seasoning the same as written. I also baked at 400 for about 16 minutes total. Flipped them but would skip that next time. It was a hit with my toddler and fun to make together (pressing the buttons on the food processor, mixing the “dough” and shaping patties). Served with homemade quick pickled onions, tzatziki, marinated feta, store bought naan. a quick weeknight meal!

This is delicious! Made exactly as written and enjoyed it a lot. I am curious if it can be baked instead of fried.

I first cooked down the mushrooms with some chopped leeks in oil. I added Zaatar and Curry powder and chili powder. I then food-processed it before adding flour and just one egg which was all it needed to stay together. The result was incredibly flavorful and crispy on the edges but soft in the middle. It was perfect with some chopped red onion, pickled beets, mayo, and a toasted naan slice. I can't imagine how wet it would have been if I hadn't cooked down the mushrooms.

Made it with flax eggs, baked, Maria’s garnishes (cashew yogurt for the tzaziki) and tahini-lemon sauce. Lots of freshly light-pickled red onions(just soak em in Marukan seasoned vinegar, done.)Big hit. No flatbread, used frozen buttermilk-free naan from TJ’s. Can serve a mob, once we ever have mobs again.

I plan on trying with the JustEgg egg substitute.

Made these exactly as written. I was nervous how they’d turn out because the mixture was pretty loose, but they cooked up beautifully in the pan and the flavor and texture were great.

I made this essentially per the recipe, except that I made 2/3 of a recipe and didn’t reduce the spices all the way, and I reduced the salt somewhat. It was very tasty. I think I would prefer a crispier texture. Cooking with the lid as instructed may steam it too much. Next time I may try either frying, like latkes, without a lid or baking. Also, the recipe isn’t enormous if it’s a main course so this is a lot of oil per person. Still, I will be enjoying my leftovers tomorrow.

How about flax eggs as a binder?

I made with chives instead of parsley otherwise stuck exactly to the recipe. Delicious, would only maybe reduce salt a little bit. Didn't stick to the pan and weren't greasy

From reviews - bake at 400 for 15 min (flip after 10 min)

I've been making a version of this dish for about 40 years. I've made it finely chopped like this, also in a chunkier version using a knife. I've used flour, breadcrumbs, potato starch, and matzo meal, preferring breadcrumbs best. I've tinkered with seasoning and while this version is delicious, I also love Thanksgiving flavors with Penzeys poultry seasoning and finely chopped Italian flat leaf parsley. I'll try using non-stick foil on a baking sheet with a little oil- thanks for the tip!

I made these last night and had a leftover one for breakfast. I only used a single egg and added some curry powder along with the turmeric and I tossed twice the amount of garlic into the food processor with the mushrooms. I served them on top of Wasa Crisp Bread spread with hummus and this morning added a slice of cheddar on top to melt in the toaster oven. I suspect that these will go into heavy rotation around my house. Looking forward to experimenting with various mushrooms and spices.

Has anyone tried this with an airfryer?

Has anyone tried making them in the air fryer?

How about subbing aquafaba for one or two of the eggs?

Cooked this and loved it. We added a chili garlic sauce to the mushroom mixture and that really added a kick to it. We also created a chili garlic mayo instead of just mayo and would 10/10 do it again. Without the hot chili sauce, we think this would’ve been a bit bland.

Made last night with some modifications: i only had 10.5 oz of mushrooms so used 2 eggs but kept seasoning the same as written. I also baked at 400 for about 16 minutes total. Flipped them but would skip that next time. It was a hit with my toddler and fun to make together (pressing the buttons on the food processor, mixing the “dough” and shaping patties). Served with homemade quick pickled onions, tzatziki, marinated feta, store bought naan. a quick weeknight meal!

tried cooking them in the oven on a sheet pan oiled with EVOO. Not nearly as nice as the fried ones! used 1.5 lbs mushrooms, 4 eggs, 1.5 of everything elseMade about 36 patties. served with Tzatziki, pickled red onion, Haitian hot relish, cornichons, Boston lettuce leaves and pita bread

Made these exactly as written. I was nervous how they’d turn out because the mixture was pretty loose, but they cooked up beautifully in the pan and the flavor and texture were great.

Made it with flax eggs, baked, Maria’s garnishes (cashew yogurt for the tzaziki) and tahini-lemon sauce. Lots of freshly light-pickled red onions(just soak em in Marukan seasoned vinegar, done.)Big hit. No flatbread, used frozen buttermilk-free naan from TJ’s. Can serve a mob, once we ever have mobs again.

How deep is the oil supposed to be in the pan?

I first cooked down the mushrooms with some chopped leeks in oil. I added Zaatar and Curry powder and chili powder. I then food-processed it before adding flour and just one egg which was all it needed to stay together. The result was incredibly flavorful and crispy on the edges but soft in the middle. It was perfect with some chopped red onion, pickled beets, mayo, and a toasted naan slice. I can't imagine how wet it would have been if I hadn't cooked down the mushrooms.

I made it tonight, baking a few of them and pan frying the rest. I loved the flavor, and served with tzaziki, radishes, pickled onions and jalapenos over flat bread. With all the garnishes, we hardly noticed any difference between the ones coming out of the oven and the fried ones. I baked them on a convection oven at 400 for 10 min, plus 5 min after turning them. I did use less than 2 beaten eggs to get the yogurt consistency. Next time i will use only the oven. Much easier and healthier.