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🍽️ Mushroom Patties with Sweet Potato Ginger Mash and Roasted Broccoli

600 kcal · 30 min · 4 servings

Mushroom Patties with Sweet Potato Ginger Mash and Roasted Broccoli Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Heat the oven to 160 °C (fan). Clean the mushrooms if necessary with a kitchen towel and cut them into small cubes. Heat 2 tbsp oil in a pan on high temperature and fry the mushrooms in it for about 3 minutes.
  2. 2. Mix the ground meat with the mushrooms in a bowl. Season generously with salt and pepper and form the mixture into about 5 cm large meatballs. Place them on a baking sheet and cook them in the oven for approx. 15 minutes.
  3. 3. Wash the broccoli, remove the stalk and cut it into small florets. Place the broccoli on another baking sheet. Mix it with 2 tbsp oil, season with salt and bake it for about 10 minutes in the oven.
  4. 4. Wash the sweet potatoes, peel them, dice them small and cook them in a pot with salted water until covered. Let them cook covered for about 10 minutes over medium heat.
  5. 5. Meanwhile, peel the ginger and chop it finely. Toast the almond slices in a small pan without fat until golden brown and set aside until serving.
  6. 6. Drain the sweet potatoes and let them steam dry for a short time. Add the ginger to the sweet potatoes, mash everything with a potato masher into a puree and season with salt and pepper. Take the mushroom meatballs and the broccoli out of the oven.
  7. 7. Serve the mushroom meatballs together with the sweet potato ginger mash and the roasted broccoli on plates and garnish with the toasted almond slices. Enjoy your meal! Tip: Ginger is best peeled with a small spoon. Just scrape the skin off with the tip of the spoon.

Nutrition per serving