• 150 gr Portabella mushrooms, washed
  • 1/2 medium-sized onion, peeled and chopped
  • 1 clove garlic
  • 1/4 tsp salt
  • 1/4 tsp dried thyme
  • 1 tsp cayenne pepper
  • 1/2 tsp cumin
  • 1/4 tsp marmite
  • 2 tsp soy sauce
  • 4 tbsp chickpea flour (Besan/Gram)
  • 2 tbsp rolled oats
  • 4 tbsp wheat starch (or corn starch)


  • STEP 1
    Preheat oven to 176°C/350°F. Line a tray with parchment baking sheet. If you want, you can spray it with non-stick baking spray.
  • STEP 2
    In a food processor, mix the mushrooms, onion, garlic, marmite and soy sauce until smooth. Add the spices*, salt, chickpea flour, oats and starch of choice and mix again. (*You can adjust the spices to your taste. This will make a quite spicy patty so reduce cayenne pepper to 1/2 tsp for a milder taste.)
  • STEP 3
    When the mixture is throughly mixed and no lumps remain, chill the dough in the fridge for 10 minutes. Scoop out with a spoon and place on the lined tray, about 1 cm thick. Bake for 20 minutes at 176°C/350°F in the middle rack, flipping the patties halfway through. Store in an airtight container in the fridge.

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