Delish and moist cauli mushroom patties

This cauliflower, mushroom and feta patty recipe looked so good, but I’d not gotten around to making it because of a lack of feta. Last night I just used normal cheese, and they came out SO good, especially with the flat parsley. It’s similar in texture (moist, dense, and full of interesting veges) to the patties I posted earlier in the year, but slightly softer when you pick it up.

I’m sure they’d work on the BBQ too, making a really delicious vegetarian alternative (the ones I posted earlier in the year are great on the BBQ too). As cauliflower and mushroom are getting slightly cheaper (and cauliflower is always good to have anyway!), this is the perfect way to use them. Pack it in with some cheese, and you’re rolling.

Note that you can substitute other herbs if you want, althought I really liked the flat parsely in these (I’m not sure you’d get the same effect with normal parsley though, which I can’t stand personally).

Cheesy cauli mushroom patties – adapted from Culinarty
makes 6-8 (depending how big you make them)

1/3 c of flour (may need more)
1 free range egg
1 1/2 c tightly packed, chopped cauliflower florets (into pea-sized chunks)
150g chopped mushrooms (approx)
handful of fresh flat parsley, chopped
50g grated cheese (or more…ahem)
50g or so breadcrumbs (preferably wholemeal), and more if dipping in breadcrumbs
1 Tbs chopped spring onion
1 Tbs dijonnaise (mixture of dijon mustard and mayo) optional or 1/2 Tbs mustard
salt and pepper to taste
oil for frying (and a dash in the mix too)

Heat a dash of oil in a non-stick frypan on medium high heat. Cook cauliflower until softened, and add mushrooms, cook until flecks of gold appear. Empty pan of veges into a bowl, then mix in everything else. Shape some of the mixture into a burger shape (here you can dip them in breadcrumbs for more crunch on the outside, although either way is yum), and place in the same frypan with a little oil on medium heat. Repeat until no more space is left. Fry burgers on each side until golden, then flip, cook until golden, and plate. Repeat until no more mixture is left.