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Mushroom Patties with Cilantro-Serrano Sauce and Sauteed Cabbage

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Makes 3 to 4 servings 1x

Time 45 minutes, plus 30 minutes cooling time

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Ingredients

For the patties:

  • ~453 grams (1 pound) baby bella mushrooms
  • Additional mushrooms, for garnish (optional)
  • 2 cloves garlic, grated
  • 1 1-inch cube ginger, grated
  • 1/4 onion, finely diced
  • 1 egg
  • 1 cup panko
  • 2 tablespoons soy sauce
  • 1 tablespoon crushed chili flakes
  • Pinch of salt
  • Neutral oil, for frying

For the cilantro-serrano sauce:

  • 1 cup kewpie or other mayonnaise
  • 1 large bunch cilantro
  • 3 small serranos, destemmed
  • Juice of 1 lime
  • Salt, to taste

For the cabbage and onions:

  • 1–2 tablespoons neutral oil
  • 1/2 head large cabbage, cored and roughly chopped
  • 1/2 onion, sliced
  • 2 teaspoons sesame oil
  • Splash of rice vinegar
  • Salt, to taste
  • Toasted sesame seeds, for garnish

Instructions

  1. Prepare the patties: Using a food processor, finely mince mushrooms. In a large mixing bowl, combine mushrooms with garlic, ginger, egg, panko, shoyu, crushed chili flakes, and a pinch of salt. Shape the mixture into small patties, transfer to a tray, and place in the freezer for 30 minutes.
  2. While you wait for the patties to chill, prepare the cilantro-serrano sauce: Add kewpie, cilantro, serranos, lime juice, and salt to a blender or food processor and mix until smooth. Taste, adjust as needed, and set aside.
  3. Prepare the cabbage and onions: In a saute pan, heat neutral oil over medium-high. Once hot, add cabbage and onions. Cook, tossing every now and then, until slightly tender, about 5 minutes. Remove from heat, add sesame oil, rice vinegar, and salt, and toss until well-mixed. Note: The cabbage and onions are delicious at room temperature—leave them untouched in the pan until ready to garnish with toasted sesame seeds and serve.
  4. Remove mushroom patties from the freezer. Add neutral oil to a large cast iron skillet over medium heat (it should be enough oil to cover the skillet and half of the height of the patties). Once hot, add patties to the skillet. Fry for about 5 minutes, flip, and repeat until the patties are extra crispy, about 15-20 minutes. Using a slotted spoon, transfer to a cooling rack.
  5. Assemble your plates: Add a few mushroom patties to each and top with cilantro-serrano sauce. Add sauteed cabbage and garnish with toasted sesame seeds.