Protein-Rich Mushroom Patties with Herbs

These protein-rich mushroom hemp patties combine chopped button mushrooms, hemp seeds, hemp protein powder and fresh dill into a savoury, herby patty with a satisfying meaty bite. They come together in one skillet, then fry in minutes or bake in the oven. Make them vegan with a flax egg or keep them vegetarian with a regular egg.

I started experimenting with hemp food products a while back, such as hemp oil, hemp seeds, hemp protein powder and even hemp flour. I realized that hemp is an incredible product and has so many great benefits, so I decided to create a super-protein-rich meal with it. What better ingredient to go along with hemp than mushrooms?

We all know mushrooms are rich in proteins and they also have a meaty texture, so I created these protein-rich mushroom patties for vegetarians. Between the hemp seeds, the hemp protein powder and the nutritional yeast, every patty is packed with plant protein and a deep, savoury flavour.

Key ingredients

Button mushrooms are the backbone here. You want four cups, chopped. Their high water content is exactly why they need a proper saute before they go into the mix: cooking them down for ten minutes drives off moisture and concentrates that meaty, umami flavour. Raw mushrooms would leave you with a soggy, loose mixture that refuses to hold a patty shape.

Hemp seeds bring a soft nutty crunch and a real protein boost. They are rich in protein and good fats, and unlike many seeds they stay tender rather than turning hard in the patty. Look for shelled hemp seeds (often sold as hemp hearts) for the best texture.

Hemp protein powder is the secret to the texture. It does double duty: it adds protein and it absorbs all the excess moisture from the cooked mushrooms, binding the mixture into something you can actually shape. Start with three tablespoons and add more only if the composition is too moist to handle.

Nutritional yeast flakes add a cheesy, savoury depth without any dairy. Four tablespoons gives the patties that moreish, almost umami background note that makes people ask what is in them.

Dill and thyme are what lift these from plain to herby and bright. Fresh dill goes in near the end so it keeps its colour and aroma, while dry thyme cooks with the mushrooms so its flavour has time to develop.

The egg or flax egg is your binder. Use one egg if you want them vegetarian, or two tablespoons of ground flax seeds mixed with three tablespoons of water for a fully vegan version. The flax egg needs five minutes to gel before it works.

Tips for getting them right

• Cook the mushrooms down properly. The full ten minutes with a lid matters. You know they are ready when the liquid they release has mostly cooked off and the mushrooms look glossy and reduced. Rushing this step is the most common mistake and the main reason patties fall apart.
• Add the hemp protein powder gradually. Start with three tablespoons and stir it in. If the mixture is still too wet to shape, add more a spoon at a time. The powder keeps absorbing water, so give it a moment to work before deciding you need more.
• Let the flax egg gel. If you are going vegan, mix the ground flax and water first and set it aside for the full five minutes. It needs that time to turn thick and gluey, which is what actually binds the patties.
• Use one tablespoon of mixture per patty. This keeps them an even size so they cook through at the same rate, whether you fry or bake.
• Do not crowd the pan. If you fry, give each patty room so it sears rather than steams. A good crust forms in one to two minutes per side.

Two ways to cook them

There are two ways to cook these patties, depending on how much oil you want to use. For the low-fat method, grease a non-stick pan with a little oil, add the patties at one tablespoon each, and fry for one to two minutes on each side until golden. For the baking method, grease an oven tray, add the patties and bake at 200C for 25 to 30 minutes, flipping them after the first 15 minutes. Baking is the more hands-off option and the lightest on oil; frying gives you a faster, crisper result.

How I serve them

I love these as the centre of a veggie burger, tucked into a bun with crisp salad and a good sauce, which is exactly why I shaped some of them flat and wide. They are just as good piled onto a plate next to a grain and a fresh salad, or stacked cold in a lunchbox the next day. If you want to build the burger version properly, my veggie burger guide walks through getting the texture and assembly right.

If you are on a mushroom streak the way I sometimes am, these sit nicely alongside my cream of mushroom soup with thyme or my stuffed portobello mushrooms for a fuller meal.

Storage and make-ahead

These patties keep well in an airtight container in the fridge for up to three or four days, which makes them a smart batch-cook. You can also shape the mixture into patties and refrigerate them raw for a few hours before cooking, which actually helps them firm up and hold their shape even better. To reheat, warm them in a dry pan or a low oven so they crisp back up rather than turning soft in the microwave.

Protein-Rich Mushroom Patties

Protein-rich mushroom and hemp patties packed with fresh herbs. They have a great texture and savory taste, ready in about 30 minutes.

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Rate

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Choose Serving Size 15 mushroom patties

Ingredients 

• 4 cups button mushrooms chopped
• 5 Tbsps hemp seeds
• 3 Tbsps dill chopped
• 1 onion chopped
• 2 tsps dry thyme
• 1 egg or 2 Tbsp ground flax seeds + 3 Tbsps water
• 4 Tbsps nutritional yeast flakes
• 4 Tbsps hemp protein powder start by adding 3 Tbsps; if the composition is too moist and you cannot shape the patties easily, add more until it has the right consistency. The hemp powder will absorb all excess water.
• 4 Tbsps white wine optional
• 3 Tbsps oil for frying/baking + 1 Tbsp oil for cooking
• salt and ground black pepper to taste

Instructions

• Mix the ground flax and water in a small bowl and set aside for 5 minutes to thicken.
• Heat 1 Tbsp of oil in a large skillet. Add the chopped onion and saute for 2 minutes.
• Add the chopped mushrooms, dry thyme, wine, salt, and pepper. Saute for 10 minutes, then cover with a lid.
• Remove from heat.
• Add the egg (or flax egg) and nutritional yeast flakes and mix all ingredients together.
• Add the chopped dill, hemp seeds, and hemp protein powder. When adding the hemp protein powder, start with 3 Tbsps. If the composition is too moist and you cannot shape the patties easily, add more until it has the right consistency. The hemp powder will absorb all excess water.
• There are 2 ways to cook the patties: A. Low fat (pan-frying) or B. Baking.
• A. Grease a non-stick pan with some oil and add the patties, about 1 Tbsp per patty. Fry 1-2 minutes on each side.
• B. Grease an oven tray with some oil. Add the patties and bake for 25-30 minutes at 200C. Flip them over after 15 minutes.

Notes

Store leftover patties in an airtight container in the fridge for up to 3 days. Serve warm with a yogurt dip or in a wrap. For a vegan version, use the flax egg instead of the regular egg.

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