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Homemade dinner
Meatballs with lean mushrooms

Meatless Mushroom and Rice Patties

Bright, wonderfully tasty, nourishing, and good for you! These mushroom-and-rice patties turn out incredibly appetizing. Grown-ups and kids alike will love them, and they're a great meatless option. Make them for lunch or dinner and treat your family to something special.

Pearl

Recipe author

Composition / ingredients

Servings:

White mushrooms

250

Rice

0.5

Onion (small)

Flour (or a little more)

Breadcrumbs (as needed)

Vegetable oil

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 6 g

Fats 19 % 8 g

Carbohydrates 67 % 28 g

198 kcal

GI: 4 / 57 / 39

Cooking method

Cooking time: 40 min

Step 1:

How do you make meatless mushroom patties? Get all the listed ingredients ready.
Step 2:

Rinse the rice in cold water. Put it in a small saucepan and cook it according to the package directions until fully done.
Step 3:

Peel the onion and chop it as finely as possible. Wash the mushrooms and pat them dry with paper towels.
Step 4:

Next, chop the mushrooms. You can do this by hand with a knife, pulse them in a blender, or run them through a meat grinder. For patties, I usually use a blender.
Step 5:

Chop the mushrooms so small pieces remain — don't take them all the way to a purée.
Step 6:

Heat a little refined vegetable oil in a heavy-bottomed skillet. Add the mushrooms and onion. Over high heat, cook off the liquid, stirring, until everything turns golden.
Step 7:

In a large bowl, combine the rice and the fried mushrooms and onion. Season with salt and pepper to taste and add your favorite spices.
Step 8:

Mix everything together really well.
Step 9:

Add the flour to the mixture. You may need a little more or less than the recipe calls for, depending on the flour and on how much liquid cooked off with the mushrooms. Go by the consistency of the mixture — it shouldn't be too loose.
Step 10:

Shape small, evenly sized patties. Coat them in breadcrumbs on all sides.
Step 11:

Heat the vegetable oil in a skillet. Fry the patties over medium heat until they turn an appetizing golden color.
Step 12:

Flip and fry the other side.
Step 13:

The patties are delicious hot or cold.
Step 14:

Juicy and irresistibly appetizing!

Here's another way to prep the mushrooms for these patties: boil them until done, then chop them into small pieces and add them to the rice. Just keep in mind that boiled mushrooms hold a lot of liquid, so you'll need more flour to firm up the mixture. Serve the finished patties with fresh vegetables and all sorts of salads. Enjoy!
You can swap the rice for any other grain if you like. Just keep each grain's quirks in mind — cooking times vary, and some grains need soaking first.
Buy fresh, medium-sized mushrooms that are snowy white, free of spots or damage, with no smell of rot. They shouldn't feel slimy. Rinse the mushrooms well under warm or cold running water to get rid of any grit, and trim off any bad spots. Tiny mushrooms under about ¾ inch (2 cm) don't need peeling at all — just wash them well. Larger mushrooms are best peeled of their thin skin.
Every oil is good only up to a certain temperature — its smoke point, beyond which it starts to burn and forms harmful compounds, including carcinogens. For how to gauge frying temperature, pick the best oil for the job, and which oils to skip entirely, read more here.