Porcini nut patties


  • 200g/7oz kale
  • 2 tbsp groundnut oil, plus extra for greasing
  • 100g/3½oz breadcrumbs
  • 3 tbsp soy sauce
  • 3 tbsp honey
  • 1 free-range egg
  • 100g/3½oz Macadamia nuts
  • + 5 more ingredients
    • 1 x 400g/14oz tin flageolet beans, drained
    • 150g/5oz chestnuts, cooked and peeled
    • 250g/9oz chestnut mushrooms
    • 300ml/10½fl oz hot water from the kettle
    • 40g/1¾oz dried porcini mushrooms

1. Preheat the oven to 200C/400F/Gas 6. Grease a baking tray with oil. 2. Soak the porcini mushrooms in the water in a small bowl for ten minutes. 3. 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...

View full recipe at SpringPad


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