Zucchini, Mushroom Patties

Zucchini, Mushroom Patties

Baked Zucchini, Mushroom & Chickpea Patties topped with a cool sweet mango & cucumber sauce on a bed of kale leaves.  Dressed with fresh organic sprigs of thyme from my garden. This is by far, my favorite veggie patty.

In this dish, I used dehydrated mushrooms I had on hand. There was a mix of 5 different types of mushrooms. If you are using these, put a generous handful in a small saucepan and fill with water. Bring to a boil. Cover and turn the heat off while you prepare the rest of the dish. (Optional: Reserve the broth for use later. Makes a good base for soups and teas.) You could, of course, use fresh mushrooms.

PATTIES
4 c shredded zucchini (about 3 zucchinis)
1 15oz can no-salt-added Chickpeas.  
(Reserve the Aquafaba / Bean Liquid)
1 c minced mushrooms
½ c flour
1 tsp dill
1 tsp onion powder
½ tsp cayenne pepper (optional: less or more if you like heat)
2 Tbsp Chia seeds
Optional - Add grated carrots, onions

NOTE:  You can replace the flour with oat flour for gluten-free.

Pre-heat your oven to 450 degrees. (we will lower it to 425 degrees when we are ready to bake.

This extra heat will help compensate for the drop in heat when you open the oven door.

Just remember to turn the heat down to 425 degrees. 🙂

Place a kitchen towel in a large bowl.

Add the shredded zucchini.  Squeeze as much liquid out as you can.

Set aside while preparing the dish.

Mince the mushrooms very fine. Minced it should fill a full cups worth.

Take the kitchen towel with your zucchini and squeeze generously over your sink to remove as much remaining liquid as possible.

Set aside in the towel.

In the large bowl add the chickpeas.  Using a masher, mash them until all the chickpeas are no longer whole.

Next, add the rest of the ingredients (except the flour).  Mix well.

Once everything is mixed, start adding the flour 1/3rd at a time. And mix. This will allow for even distribution of all the flour.

This will make eight 2 ½ “ wide by ½ ” thick patties.

These patties are very firm and do not require refrigeration to firm up before cooking.

You can cook these absolutely any way you like.

You can pan fry (with oil in a non-stick pan) or even grill them, and they will stay firmly together unlike most other veggie patty recipes.

When baking, I recommend placing them on a parchment paper lined cookie sheet and bake for 30 mins at 425 degrees.

Make sure you set your timer to 15 mins and flip them. Then bake another 15 mins.

While the cakes are baking, prepare the simple sauce.

SAUCE
2 Mangos
1 Cucumber

Peel the cucumber.

Cut the cucumbers and mango into small pieces and puree with the mangos until smooth.

If it won’t puree add small amounts of the reserved (Aquafaba / Bean Liquid) until it blends.

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