Frugal Foodie Fridays: Mini-Mushroom Parsley Patties
Prep time
Cook time
Total time
Serves: 12 small patties
  • 2 tablespoons plus 1 teaspoon medium to high heat oil, divided (I used peanut, but another refined oil or avocado oil should work well)
  • ⅓ cup minced onion (¼ of a large one)
  • 2 garlic cloves, minced
  • 8 ounces button or cremini mushrooms, finely diced
  • ½ cup nuts or seeds, ground to a coarse powder consistency*
  • Scant ½ cup flour of choice* (I used oat flour)
  • 1 tablespoon nutritional yeast
  • ¼ cup fresh parsley, minced
  • ¾ -1 teaspoon salt
  • Fresh ground pepper to taste
  • 2 medium eggs (or 1 large), lightly beaten
  1. In a large fry pan, heat the 1 teaspoon of oil over medium-low heat. Add the onions and sauté for 2 to 3 minutes, or until they begin to soften. Add the garlic and sauté for 1 minute more.
  2. Place the onions and garlic in a medium-sized bowl, along with the remaining ingredients. Stir until everything is well combined.
  3. Returning to your fry pan, heat the remaining 2 tablespoons of oil over medium-high heat. You want it hot, but not too hot, so be careful. If you can handle the batter, feel free to shape it into nice round 2 to 3 inch patties. If not, simply drop large spoonfuls of the batter onto the fry pan, flattening them to create patties with the back of your spatula.
  4. Cook for about 2-3 minutes per side, or until nicely browned and cooked through.
  5. Serve and enjoy.
*I ground ¼ cup of sunflower seeds and ¼ up of almonds together in my spice grinder. I do think almonds or cashews will go best for the flavor combination, but seeds help to keep the cost down and the nutrition up!

**I ground just under ½ cup of oats in my spice grinder to acheive a flour, but any flour (including gluten-free) should work
Recipe by Go Dairy Free at