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Porcini nut patties
Nut roast doesn’t have to be dry, leaden or worthy. These little patties have juicy, rich mushrooms and tasty macadamia nuts.
Ingredients
- 40g/1¾oz dried porcini mushrooms
- 300ml/10½fl oz hot water from the kettle
- 250g/9oz chestnut mushrooms
- 150g/5oz chestnuts, cooked and peeled
- 1 x 400g/14oz tin flageolet beans, drained
- 100g/3½oz Macadamia nuts
- 1 free-range egg
- 3 tbsp honey
- 3 tbsp soy sauce
- 100g/3½oz breadcrumbs
- 2 tbsp groundnut oil, plus extra for greasing
- 200g/7oz kale
Method
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Preheat the oven to 200C/400F/Gas 6. Grease a baking tray with oil.
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Soak the porcini mushrooms in the water in a small bowl for ten minutes.
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Add the chestnut mushrooms, chestnuts, flageolet beans and macadamia nuts to a food processor. Blend for a short amount of time, until you have a rough paste with a little texture.
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Drain the porcini, reserving the soaking liquid (use this for another dish, like mushroom risotto or soup). Add the porcini to the food processor and blend again.
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Tip the contents of the food processor into a large bowl and mix in the egg, honey and soy sauce. Finally, add the breadcrumbs and stir well.
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Shape into patties using your hands and place onto the oiled baking tray. Bake in the oven for 25-30 minutes, but watch them carefully.
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Meanwhile cook the kale in a covered pan with a few tablespoons of the reserved porcini stock for five minutes, or until tender.
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Serve the nut roast patties with the kale alongside.
Porcini nut patties