1Rinse and drain the canned mushrooms well and pat dry with a paper towel. Add them to a dry pan with the sliced onion over medium heat.

2Stir and flatten with a spatula for full contact. Cook until any remaining liquid from the mushrooms evaporates, about 5-7 minutes.

3Add the balsamic vinegar to deglaze and stir, cooking for another minute until absorbed. Remove from heat and let cool.

4In a mixing bowl, combine the cooked mushrooms, crushed walnuts (see this hack), oat flour (or ground oats), ground flax seeds, coriander, cumin, garlic powder and salt.

5Mix well.

6Optional but recommended: Use an immersion blender to pulse the mixture a few times - don’t overblend! Aim for a slightly chunky paste with small bits of mushrooms and walnuts for texture.

7Form the mixture into 8 small patties, pressing firmly to ensure they hold together. Heat a lightly oiled pan over medium heat. Add the patties.

Shaping Hack: Transfer the mixture onto a parchment-lined baking sheet and spread it evenly into a rectangle. Use a knife to cut it into 8 equal portions. Wet your hands to prevent sticking, then shape each portion into a ball and flatten into patties.

8Cook the patties for 3-4 minutes on each side until golden brown and crisp.

9Transfer to a plate. Serve with yogurt mayo on the side.

These work well in wraps, salads, or as a side dish.

Make-Ahead Tip: Store in the fridge for up to 3 days. Freeze for up to 3 months and reheat in a pan or oven.