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Mushroom Tempeh Patties

Ingredients

Metric


300 g tempeh
15 g dried shiitake mushrooms
1 small onion
½ tbsp olive oil for roasting

Salt & Spices:
1 tsp smoked paprika
1 tsp garlic powder
½ tsp salt

Flaxseed Gel:
1 tbsp ground flaxseeds
2 tbsp water

Optional:
200 g yogurt mayo

US


10 oz tempeh
½ oz dried shiitake mushrooms
1 small onion
½ tbsp olive oil for roasting

Salt & Spices:
1 tsp smoked paprika
1 tsp garlic powder
½ tsp salt

Flaxseed Gel:
1 tbsp ground flaxseeds
2 tbsp water

Optional:
1 cup ~ 7 oz yogurt mayo

MAKES6 patties
PREP TIME15 minutes
COOKING TIME25 minutes
TOTAL TIME40 minutes
Steps
1Add dried mushrooms to a mixing bowl and cover with water. Set aside for 15 minutes to rehydrate.
2Add ground flaxseeds and water to a small mixing bowl. Mix to combine and set aside for 5 minutes to make flaxseed gel.
3Preheat the oven to 200°C (400°F) Fan. Line a baking tray with baking paper. Crumble tempeh using your hands and add to the tray.
4Rinse and squeeze any excess water from the shiitake mushrooms. Finely dice rehydrated mushrooms and the onion. Add to the tempeh.
5Add salt and spices then drizzle (or spray) with olive oil. Mix to combine.
6Roast in the middle of the oven for 15 minutes.
7Transfer cooked tempeh mix to a mixing bowl. Add flaxseed gel.
8Mash using a fork, an immersion blender or your hands (wear a food grade glove).
9Split the mix into 6 portions. Wet your hands, shape into patties and return to the tray.

Optional: Spray or brush the patties with olive oil.
10Roast in the middle of the oven for another 10 minutes. Serve hot or use in other recipes.
Nutritional Info
Makes 6 patties
120 Calories per patty
11g protein
7g carbohydrates
3g fiber
7g fat
High in Vitamins B1, B2, B3, B5, B6, Folate, K
High in Omega 3 & 6
High in Calcium
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Phosphorus
High in Potassium
High in Zinc
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