Stacked

Tower of White Aubergine, Tomato and Mushroom Patty served with Home Style Potato Salad and a Woodpile of Radish Pickle.


I'm going to stop trying to fancy up the food for the camera, it's not working. The food is delicious enough but I can't wait with all the fannying around for the picture.

Back to simple stuff tomorrow and snaps with the Ixus, at least until I get the hang of the Nikon.

But, the mushroom patties at the heart of all this pretentiousness are quite lovely if rather fragile so here is the recipe. Quantities are very small, I'm beginning to have nightmares about leftovers so am really trying to scale down to one person portions, another hindrance in the phood fotography discipline because it's not possible to choose the best item for the shot, there is only one.

Mushroom Patties

Easiest with a food processor, for tiny amounts like these a mini Robotchef is ideal.

25g fresh breadcrumbs
25g peeled shallots
50g fresh white mushrooms with stalks
1 tsp. nutritional yeast flakes
1 tsp. olive oil
Basil, Tarragon and Lemon Thyme

Mince together the shallots, mushrooms and herbs stripped from their woody stalks. Don't use too much Lemon Thyme, it can be overpowering. Add the breadcrumbs, yeast flakes and oil. Go easy on seasoning, these develop a great flavour by themselves.

Mix together well and press down into a bowl. Leave to rest for 20 minutes.

Form small patties, this made three tiny ones the size of aubergine slices. They are very fragile.

Fry gently in some vegan margarine and olive oil mixed. They are difficult to turn so give them at least five minutes on the first side before turning, then cook for five minutes more on the second side. Keep the heat gentle or the outside will burn before the middle is cooked. If they do fall apart it should be possible to pat them back together in the pan.

Serve in a bun or with chips or in a huge stack of vegetables...