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Potato-Mushroom Delight Patties with Lemon-Garlic Tahini Sauce
These vegetarian patties will make your taste buds dance with their fluffy potato layer wrapped around a perfectly seasoned mushroom and onion filling. Each patty is delicately rolled in breadcrumbs for an irresistibly crunchy outside. It's all served with a tangy, smooth lemon-garlic tahini sauce.
55 min
TOTAL TIME
541
CALORIES
$1.74
PER SERVING
Ingredients
PATTIES
4 SERVINGS
1/2 tsp paprika
TAHINI SAUCE
1/4 tsp pepper
Directions
PATTIES
15 min
PREP TIME
40 min
COOK TIME
55 min
TOTAL TIME
1
Boil the Baby Boomer potatoes in a large pot until easily pierced with a fork, approximately 15 minutes. Drain and allow to dry.
2
Sautée the minced onion in 1 tablespoon vegetable oil on medium-high heat for 10 minutes.
3
Add the diced mushrooms into the pan with another tablespoon of oil and continue to cook for 10 minutes, stirring occasionally.
4
Season the mushroom-onion mix with paprika, salt and black pepper.
5
Create a creamy puree by mashing the potatoes. Add in additional salt and black pepper.
6
Preheat the oven to 350F/ 180C.
7
Form the patties by placing a dollop of potato mash in your palm, creating a well, and spooning 1/2 teaspoon of the mushroom mixture into the well. Gently cover the filling with more potato mash and flatten the mixture into a patty shape.
8
Apply oil onto a parchment lined baking sheet.
9
Roll each patty in breadcrumbs, then place them on the prepared baking sheet.
10
Bake the patties for 20 minutes then flip them over carefully using a spatula and bake for an additional 10 minutes.
TAHINI SAUCE
11
Combine the tahini, water, garlic cloves, lemon juice, salt and pepper in a blender and blend until smooth.
Health Info
Macros
65g
CARBS
28g
FAT
13g
PROTEIN
Allowed on these diets
VEGETARIAN
VEGAN
Contains these allergens
WHEAT
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