Happy holidays! The season of parties and potlucks is upon us, and comfort food like pies and patties are always a hit. Today I’ll like to share a stunning savoury dish perfect for such occasions – mushroom bangers (or patties) and jicama mash. The patties store well in the freezer, so it is easy to make a large batch enough to cover all the gatherings this busy time of the year.
Over the years, I have tried myriad versions of vegetable patties, from the cooked to the raw, with different combinations of vegetables. Yet time and again I find myself gravitating back toward the simple combination of mushrooms, carrot, celery, onions. In this raw version, nuts, seeds and ground flax help to bind the vegetables, and the only seasonings are tamari, Italian herbs, salt and pepper. In fact, mushshroom patties featured in my final project for Level 2 Advanced Raw Cuisine at Matthew Kenney Culinary Academy (pictured below), but I have since improved the recipe by using more nuts, ground flax and tamari for a more hearty, robust taste.
However you want to shape the mushshroom mixture – bangers, balls or patties – these are umami bombs that are far from plain Jane, and all good for the brain! Because of the richness in flavour, it is recommended to serve the mushroom bangers with something light and mild, like a leafy salad, vegetable noodles, or jicama mash.
- 120 g (5 no) cremini or button mushroom, chopped
- 108 g (3/4 cup) activated walnuts
- 54 g (1/3 cup) activated sunflower seeds
- 90 g (1 small) carrot, small dice
- 90 g (1 1/2 stalk) celery, small dice
- 24 g (3 tbsp) onion, minced
- 15 g (1 tbsp) dijon mustard
- 2 clove garlic, minced
- 1/2 tbsp dried mixed Italian herbs
- 1/4 tsp freshly ground black pepper
- 1/3 tsp sea salt
- 28 g (3 tbsp) olive oil
- 15 g (1 tbsp) tamari
- 36 g (6 tbsp) ground flax
- 45 g (3 tbsp) filtered water
- 300 g (2 cups) jicama, peeled and diced
- 140 g (1 cup) raw cashews, soaked
- 80 g Irish moss paste
- 22 g (4 tsp) dijon mustard
- 2 medium (200 g) red onions, sliced into 1/4-inch (5 mm) rings
- 3 tbsp (48 g) date paste
- 1 tbsp (15 g) tamari
- 1/2 tbsp (5 g) olive oil
- date paste
- In a food processor, blend the nuts and/or seeds into a coarse couscous-like texture. Transfer to a large mixing bowl.
- In a food processor, combine the diced carrot, celery, mushrooms, onion, mustard, garlic, herbs, black pepper and sea salt, and blend until well-combined but still retaining a coarse texture. Do not over-blend such that the vegetables become mushy. Transfer to the large mixing bowl containing the blitz nuts.
- Now add the ground flax, olive oil and tamari to the mixture and knead until well-combined. Divide the mixture into six equal 56 g (2 oz) portions and gently shape each one into a patty 7.5 cm (3-inches) wide and approximately 0.8 cm (1/3-inch) thick. You can use a ring cutter to help form patties of the same size.
- Place the patties on dehydrator trays lined with ParaFlexx sheets. Dehydrate at 46°C (115° F) for 4 hours, remove the sheets, flip the patties over and dehydrate on mesh trays for a further 2-4 hours. You want them moist with a nice crust. This recipe makes 12 patties.
- Drain the soaked cashews and rinse thoroughly. In a food processor, blend all the ingredients together until a smooth, fluffy consistency is achieved.
- Combine the caramelised onion ingredients in a small bowl and leave to marinate for 20 minutes. Place on dehydrator trays lined with Paraflexx sheets and dehydrate at 46°C (115° F) for 4 hours. The caramelised onion can be stored in an airtight container in the fridge for up to 5 days.
- Serve the shroom bangers with jicama mash, caramelised onions and salad. Alternatively, instead of jicama mash, the shroom bangers also pair well with zoodles or raw buns.
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