These little babes blew my socks off, there is something undeniably meaty about mushrooms and as an ex meat fanatic, this is excellent news. I chose to serve them with salad and the roasted red pepper sauce which featured in my last YouTube tutorial https://www.youtube.com/watch?v=8lTnlZY2MeE but you can do whatever you see fit with them (although my way is the best because I’m the queen of everything la la la) They work equally well as burgers which is great for the upcoming summer months (One week at a push if you’re in the UK)… LETS GO!
Whatcha guna need?
- 2 + ½ cups of diced Mushrooms (I used Chestnut but it really doesn’t matter!) This worked out as about 130g.
- 1 medium Garlic Clove
- 1 can of Chickpeas
- ½ a cup of dried Breadcrumbs
- 1 medium red Onion
- 2 cups of diced Spinach
- 1 TBSP Soy Sauce
- 1 TBSP Chives
- Olive Oil
- Salt & Pepper
Dice the mushrooms, garlic, onion and spinach as finely as you can.
Get a good non-stick pan on the go with a healthy splash of olive oil in and bring to a sizzling point (the technical term is “Hot as F”) when it’s ready, add the garlic, mushrooms and onion. Save the spinach till last because it cooks megz fast. When everything is starting to soften, add the soy sauce and let the mushrooms soak up all of its salty glory. Now you can put the spinach in and when it’s wilted, turn the heat off.
While this is all going on in the pan, drain the chickpeas thoroughly (you can save the liquid to make dem cray chickpea meringues I posted the link to a while ago). Add to a big mixing bowl with the breadcrumbs, chives and a pinch of salt and pepper (not too much, remember dat soy sauce). Now for the fun bit, mash it all together! I chose to use a potato masher but you can use a baseball bat or your fists if you’re feeling aggressive.
When the mushroom mix has cooled enough to handle, add it to the bowl and give it a good mix. It should all start moulding together and thats when you’re ready to start shaping these little minxes into balls (eheheheh).
If you’re on a health kick you can avoid the frying and bake them but I’m trying to fatten Sam up to ensure he never leaves me so I went full frying fest on this and i’ll never look back.
They just need to be shallow fried for about 15mins until they’re cooked al the way through and crispy on the outside.. mmmm.
Make sure you keep an eye on them and turn them regularly so they fry evenly and you’re done!
Mushroom Meatballs, what a time to be alive!!!
Enjoy, Leila xxx