Equipment
Ingredients
Binder & Base
- 15 g flaxseed meal
- 45 ml water, warm
- 100 g fine bulgur wheat
- 200 ml vegetable broth
Vegetables & Aromatics
- 250 g cremini mushrooms, finely chopped
- 150 g fresh spinach, roughly chopped
- 3 garlic, minced
- 2 g fresh thyme, leaves only, chopped
Texture & Seasoning
- 75 g raw almonds, toasted and finely crushed
- 45 ml olive oil
- 4 g kosher salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Method
In a small bowl, whisk together the flaxseed meal and warm water to create a flax egg. Set aside for 10 minutes to thicken into a gel-like consistency.
Bring the vegetable broth to a boil in a medium saucepan. Stir in the fine bulgur wheat, cover, remove from heat, and let stand for 15 minutes until the liquid is fully absorbed and the bulgur is tender. Fluff with a fork.
Heat 15ml of olive oil in a large skillet over medium-high heat. Add the finely chopped mushrooms and saute until they release their moisture and begin to brown, about 6 minutes.
Reduce heat to medium. Add the minced garlic and fresh thyme to the mushrooms, cooking for 1 minute until fragrant.
Stir the chopped spinach into the skillet in handfuls. Cook until completely wilted, about 2-3 minutes. Remove the skillet from heat and let the mixture cool slightly.
Transfer the mushroom and spinach mixture to a clean kitchen towel. Squeeze out as much excess liquid as possible. This step is crucial to prevent the delicate patties from falling apart.
In a large mixing bowl, combine the cooked bulgur, flax egg, squeezed mushroom-spinach mixture, crushed almonds, salt, and black pepper. Mix thoroughly using your hands or a sturdy spoon until the mixture holds together when pressed.
Divide the mixture into 8 equal portions. Firmly press and shape each portion into a compact patty about 1.5 cm thick.
Place the formed patties on a plate or baking sheet and refrigerate for at least 30 minutes. Chilling allows the starches and binders to set, making the delicate patties easier to handle.
Wipe the large skillet clean and heat the remaining 30ml of olive oil over medium heat. Carefully place the chilled patties into the pan, working in batches if necessary. Pan-fry for 4-5 minutes on the first side until a golden-brown crust forms.
Gently slide a thin spatula completely under each patty and flip in one swift motion. Cook for an additional 4 minutes on the other side until crispy and heated through. Serve immediately.
Chef's Notes
- Texture is heavily reliant on how you process the almonds. Crushing them manually or pulsing them very briefly in a food processor leaves small, crunchy pieces that perfectly contrast the soft bulgur.
- Using fine bulgur (often labeled #1) is vital for structural integrity. Coarse bulgur will result in large grains that refuse to bind properly in a delicate patty.
- If you find the patties are still too delicate for pan-frying despite chilling, they can be baked at 200C (400F) on a parchment-lined tray for 25 minutes, flipping halfway. The crust won't be as deeply seared, but they will hold together perfectly.
Storage
Refrigerator: 4 days — Store cooked patties in an airtight container with parchment paper between layers.
Freezer: 1 month — Freeze uncooked patties individually on a baking sheet before transferring to a freezer-safe bag to prevent sticking.
Reheating: Reheat in a skillet over medium heat for 3-4 minutes per side, or bake at 180C for 10 minutes until warmed through and crispy.
