Entrée: United States – Cheddar and Vegetable Patties with Tomato

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

1 slice white bread, made into breadcrumbs
1 cup (70 g) oyster mushrooms, finely chopped
1 / 2 cup (60 g) grated carrot
1 cup (110 g) grated cheddar cheese
1 large egg
2 cloves garlic, minced
1 tbsp (15 ml) lemon juice
2 tbsp (30 ml) vegetable oil
Salt, black pepper, smoked paprika to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a skillet, heat 1–2 tbsp (15 to 30 ml) vegetable oil and sauté minced garlic and chopped oyster mushrooms until browned and moisture mostly evaporated; cool slightly and finish with a little lemon juice.
2. In a bowl combine mushroom mixture, grated carrot, grated cheddar, breadcrumbs, beaten egg, salt, pepper and spices; mix and form into patties, adding a little water if mixture is too dry.
3. Heat 1–2 tbsp (15 to 30 ml) oil in a skillet over medium; cook patties 3–5 minutes per side until golden and cooked through.
4. Serve patties on toasted white bread or buns with sliced tomato and any preferred toppings.

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1. In a skillet, heat 1–2 tbsp vegetable oil and sauté minced garlic and chopped oyster mushrooms until browned and moisture mostly evaporated; cool slightly and finish with a little lemon juice.
2. In a bowl combine mushroom mixture, grated carrot, grated cheddar, breadcrumbs, beaten egg, salt, pepper and spices; mix and form into patties, adding a little water if mixture is too dry.
3. Heat 1–2 tbsp oil in a skillet over medium; cook patties 3–5 minutes per side until golden and cooked through.
4. Serve patties on toasted white bread or buns with sliced tomato and any preferred toppings.

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