Mushroom Patties

Serves 4-6 | Takes 50 min

Ingredients

500ml oats

500g smooth cottage cheese

1 egg

15ml soy sauce

100g sunflower seeds

handful basil, chopped

250g mushrooms, finely chopped

2 celery stalks, finely chopped

410g tin butterbeans, drained

400g tomato purée

wholewheat wraps, to serve

mixed salad leaves, to serve

Method

Preheat oven to 180°C. Blitz the oats, cottage cheese, egg and soy sauce until combined. Add the sunflower seeds, oregano , mushrooms and celery. Mix to combine, then season. Shape the mix into 80ml patties using wet hands.

Heat a pan on medium and coat with non-stick cooking spray. Fry the patties in batches for 2-3 minutes per side, until golden. Pack on a tray.

Roughly crush the butterbeans in the sauce and mix in the tomato purée. Spoon this mixture on top of the patties. Bake for about 20 minutes until heated through. Serve with wraps and salad leaves.

<health tip> The soluble fibre in whole grains binds with bile acid (a key component in fat digestion that our bodies make from cholesterol) and gets ushered out of the body as waste, which ultimately lowers cholesterol levels. These foods include oats, barley, beans, apples and citrus fruit.

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