Today I am sharing my favorite pattie recipe which I’ve made in the past with different kinds of mushrooms: white, portobello and oyster (pleurotte). By far, I prefer the latter for this recipe but you’re welcome to try them all before picking your own favorite. Delicious and crunchy, these patties will accompany satisfactorily any meal, that is, if there are any left by the time the frying’s done!
INGREDIENTS (for about 15 patties)
2 + 1/2 cup of mushrooms chopped in little squares
2/3 cup grated white cheese
(I use kefalotyri or kefalograviera. Choose any salty, hard white cheese if you can’t get hold of these).
1 cup of all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup of water (add a little more if needed)
1/2 teaspoon of curry powder
1/4 teaspoon ginger (optional)
2 tablespoons extra virgin olive oil
Vegetable oil for the frying
(I use a mixture of sunflower oil and olive kernel oil)
Use a large shallow frying pan to saute the mushrooms in 2 tablespoons of olive oil for a couple minutes till soft. Remove from heat and leave in the pan.
Put all the ingredients in a bowl (except for the egg and the mushrooms) and mix with an egg whisker. Add the egg and whisk again. Add the mushrooms and a little more water to loosen the mixture. It should look like this:
The mixture should be slightly loose. When you take some in a tablespoon and then tip it, the mixture should fall loosely back in the bowl but stay sticky.
Wipe the frying pan with a kitchen towel. Add the frying oil and heat it well in the pan.
Drop the mixture carefully in the pan one tablespoon at a time and fry in medium heat on both sides. Take out when golden and place in a platter lined with kitchen paper.
Serve immediately with your main course or a selection of starters at ouzo time!
More often than not, I enjoy these golden pieces of yumminess with a soup of black-eyed peas and spinach. This is a recipe from the Greek island of Limnos in the north Aegean sea – my father’s birthplace. Get the recipe here
VARIATION: Instead of curry and ginger, try adding cumin!