Mushroom Veggie Patties

By Naz Deravian

Published Jan. 28, 2022

Mushroom Veggie Patties
Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.
Total Time
30 minutes
Rating
4(405)
Comments
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These flavor-packed veggie patties are shaped and served like kotlet, Iranian-style meat patties, and prepared like kookoo, an Iranian dish similar to a frittata. But unlike a frittata, kookoo is more about the vegetable- or herb-based filling than the eggs, of which there are just enough to bind the mixture. This recipe uses finely minced mushrooms that are gently spiced with a touch of turmeric, oregano and fresh parsley. You can serve these patties hot off the stove or at room temperature, with flatbread and accompaniments. For the perfect bite, wrap a patty in a piece of bread with something tangy, like pickled onions and peppers, and something fresh, like lettuce leaves or fresh herbs.

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Ingredients

Yield:About 16 patties
  • 1pound button or cremini mushrooms (or a mixture), wiped clean and halved
  • ½cup finely chopped parsley
  • 3garlic cloves, finely grated
  • 2teaspoons kosher salt (Diamond Crystal)
  • ½teaspoon ground turmeric
  • ½teaspoon dried oregano, crushed between your fingers
  • ½teaspoon black pepper
  • ½cup plus 1 tablespoon all-purpose flour
  • 3large eggs
  • ⅓cup extra-virgin olive oil, plus more if needed
  • Pickled red onion and hot peppers, pickles, lettuce, parsley, bread, mayonnaise, for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (16 servings)

78 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 2 grams protein; 119 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Line a sheet pan with paper towels and set aside.

  2. Step 2

    Place the mushroom caps and stems in the bowl of a food processor and process, scraping down the sides, until the mushrooms are finely minced into something of a paste, almost resembling ground meat. (You can also mince as finely as possible with a knife.)

  3. Step 3

    Transfer the minced mushrooms to a large bowl. Add the parsley, garlic, salt, turmeric, oregano and pepper, and stir to combine. Add the flour and stir to combine. Beat in the eggs one at a time, stirring until the eggs are well combined and the batter has the consistency of loose yogurt.

  4. Step 4

    In a large pan with a lid, heat the oil over medium-high. Reduce the heat to medium, and dip two spoons in the hot oil so they're slightly greased up. Using the spoons, drop two tablespoons of batter into the oil to make one patty. With the back of a spoon, even out and shape the patty into an oval as best as you can. Repeat with as many patties as you have room for in the pan. Cover and cook the patties on one side until you see the edges setting and crisping up, about 5 minutes. (You should hear sizzling sounds.) Very carefully lift the lid so you don’t get splattered, and use a spatula and spoon to flip the patties. Cover and cook until the other side is golden brown and the patties are cooked through, about 5 minutes.

  5. Step 5

    Transfer to the prepared sheet pan and repeat with any remaining batter, adding more oil if needed.

  6. Step 6

    Serve the mushroom patties hot or at room temperature with trimmings.

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Ratings

4 out of 5
405 user ratings
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Comments

Maria

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.

Diane

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

sparklesit2

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!

Alex

I have made this recipe 4-5 times and just love it. It's fast and healthy, hits the umami craving spot, and has a fun soft-but-almost-bouncy texture. My kids were not big fans until I served them on brioche burger buns and added toppings. But I like these patties straight up. Just now I baked them instead of frying using the directions from another commenter (400 for 10, flip and 5 more). They came out perfect, with none of the messy spatter and inconsistency from pan frying.

Eileen K

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

baking instructions

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

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