i made these portobello mushroom chickpea patty sliders (with aussie style ‘crumpet’ buns, i was told these were called) for a light easter lunch with a friend and my mom as guests this good friday. how do you celebrate easter?
portobello chickpea patty sliders
serves 4 people
4 crumpet buns
4 portobello mushrooms
2 cups baby spinach leaves
1 tbsp. olive oil
1 cup yogurt
1 bunch parsley, finely chopped
1/2 lemon, juice
1 tsp. fleur de sel
lemon pepper or freshly ground black pepper
for the chickpea patties:
1 large can chickpeas
1 cup cottage cheese
1/2 cup breadcrumbs
1/4 bunch parsley, finely chopped
2 garlic cloves, minced
1 tbsp. curry powder
1 tbsp. paprika
1/2 tsp. ground cumin
1 tsp. harissa or other hot chili sauce
1 tsp. fleur de sel
2 tbsp. sunflower oil
for the chickpea patties, combine the chickpeas, cloves, curry, paprika, cumin and harissa in a food processor and pulse a few times until the chickpeas are smooth but not too smooth. add the egg, cottage cheese and parsley. season with fleur de sel. shape two tablespoons of the chickpeas mixture into balls and press them flat into patties. heat the sunflower oil in a skillet. fry the patties for 3-4 minutes on each side, until golden-brown. remove and pat dry with kitchen paper to soak up excess oil. put aside until later use (the patties can be cold when used).
preheat the oven to 220 degrees c (400 degrees f). brush the mushrooms with olive oil from both sides and place them on a baking sheet (with the gills facing up). roast in the oven for 20 minutes. during the last 4 minutes, add the (halved) crumpets, face looking up. add the parsley and lemon juice to the yogurt, season with salt and lemon pepper. wash the spinach.
to assemble the burger, start with the bottom bun, place the roasted mushroom on top, add some spinach leaves, then the chickpea patty. add a generous dollop of yogurt on top, and maybe some spicy harissa. close with the top bun. finished is your (almost vegan but definitely) vegetarian slider!