Mar 30, 2013

(almost vegan) portobello chickpea patty sliders

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
1 egg
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! 


  1. so cute!! The bun is an English Muffin! Crumpets are a similar size but have a transparent looking texture with holes all over the top side. So when it's hot and you spread butter and honey on, the butter melts and slides into the holes. Mm :) I miss english muffins too though!

    x Christabel

    1. christabel!
      what would i ever do without your insights? you're tantastic. i thought as much, actually, when i googled 'crumpets'. i mean, the shape looks the same, but they seemed to be more... moist and soft, more like a pancake, right? and these here, english muffins you called them, they're more like proper buns. i've got it now. i'll never mix these up again. crumpets, muffins, buns... oh the sweet lessons in life... ;)
      xo scarlett

  2. This is such a great recipe! Perfect for a light lunch or weekend treat. The portabella mushroom compliments the chickpea patty perfectly, giving a nice meaty texture. Thanks for sharing!!


    1. thx shannon of mushrooms canada, hihi. your feedback sounds like a poem ;)
      mushrooms forever! xx

  3. Your recipe doesn't mention what to do with the 1/2 cup breadcrumbs in the patties - I presume it's mixed in?

    Also, what size is a "large" tin of chick peas? I used a 400gm tin (about 14oz?), and the mixture was very sloppy, should I have used a larger tin?


thank you for reading fork and flower. always remember to eat dessert first. because life is short. we gotta embrace each day. xo scarlett