Name: Miso almond vegie patties
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 tablespoon white (shiro) miso; 2 tablespoon sesame seeds, roasted; 1 cup (160g) almonds, roasted; 2 tablespoon vegetable oil; 2 green onions, chopped; 180 gram swiss brown mushrooms, chopped coarsely; 1 tablespoon light soy sauce; 1 teaspoon chinese five-spice powder; 2 teaspoon honey; 1/2 cup (35g) panko (japanese) breadcrumbs; 1 free-range egg, beaten lightly; 2 tablespoon vegetable oil, extra; 1/2 cup (150g) whole-egg mayonnaise; 2 teaspoon lime juice; 1 lime, cut into wedges; Pickled cabbage salad; 450 gram red cabbage, shredded finely; 2 green onions, sliced thinly; 4 radishes (140g), sliced thinly; 1 tablespoon chopped pickled ginger; 2 tablespoon lime juice; 2 tablespoon rice wine vinegar; 1 tablespoon light soy sauce; 1 teaspoon caster (superfine) sugar

Ingredients

2 tablespoon white (shiro) miso

2 tablespoon sesame seeds, roasted

1 cup (160g) almonds, roasted

2 tablespoon vegetable oil

2 green onions, chopped

180 gram swiss brown mushrooms, chopped coarsely

1 tablespoon light soy sauce

1 teaspoon chinese five-spice powder

2 teaspoon honey

1/2 cup (35g) panko (japanese) breadcrumbs

1 free-range egg, beaten lightly

2 tablespoon vegetable oil, extra

1/2 cup (150g) whole-egg mayonnaise

2 teaspoon lime juice

1 lime, cut into wedges

Pickled cabbage salad

450 gram red cabbage, shredded finely

2 green onions, sliced thinly

4 radishes (140g), sliced thinly

1 tablespoon chopped pickled ginger

2 tablespoon lime juice

2 tablespoon rice wine vinegar

1 tablespoon light soy sauce

1 teaspoon caster (superfine) sugar

Method

1.Make pickled cabbage salad. Place cabbage, onion, radish and ginger in a large bowl. Pour combined juice, vinegar, sauce and sugar over salad; toss gently to combine.

2.Process miso, seeds and nuts until roughly combined; leave mixture in processor.

3.Heat oil in a large frying pan over medium heat; cook onion and mushrooms for 3 minutes or until browned. Add sauce and five spice; cook for 30 seconds. Add mushroom mixture to processor with honey, breadcrumbs and egg; pulse until well combined but not smooth. Shape 1½ tablespoons of the mixture into 12 patties.

4.Heat half the extra oil in a large frying pan over medium heat; cook patties, in three batches, 2 minutes each side or until golden, adding remaining oil in between batches.

5.Combine mayonnaise and juice in a small bowl.

6.Serve patties with pickled cabbage salad, lime mayonnaise and lime wedges.

You can form the mixture into four burger patties then serve with mayonnaise and cabbage salad in wholemeal buns.
Note

Woman's Weekly Food

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Ingredients

Method

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