Pan-Seared Mushroom & Walnut Cakes with Zucchini

Savory mushroom and walnut cakes pan-seared to perfection, served over fresh zucchini noodles with a simple, robust marinara sauce for a wholesome and flavorful meal.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 2
• Cuisine: American
• Difficulty: Easy
• Cost: $2.45/serving

Dietary

• Dairy-Free
• Egg-Free
• Gluten-Free
• High-Fiber
• Pescatarian
• Soy-Free
• Vegan
• Vegetarian

Tags

• comfort food
• healthy
• quick
• savory

Ingredients

• 1 tablespoon olive oil (divided)
• 1 cup cremini mushrooms (finely chopped)
• 0.25 cup walnuts (finely chopped)
• 0.25 cup cooked lentils
• 0.25 yellow onion (grated or very finely minced)
• 1 clove garlic (minced)
• 1 tablespoon ground flaxseed (mixed with 3 tablespoons water (flax egg))
• 1 teaspoon Italian seasoning
• 0.25 teaspoon salt
• 0.125 teaspoon black pepper
• 1 zucchini (spiralized into noodles or finely julienned)
• 1 cup marinara sauce (low-sodium)

Instructions

1. Prepare the flax egg by mixing ground flaxseed with 3 tablespoons of water in a small bowl and letting it sit for 5 minutes to thicken.
2. Heat 1 teaspoon of olive oil in a large skillet over medium heat. Add finely chopped cremini mushrooms, grated yellow onion, and minced garlic. Cook for 5-7 minutes until vegetables are softened and most of the moisture has evaporated.
3. Transfer the mushroom mixture to a medium bowl. Add finely chopped walnuts, cooked brown lentils, thickened flax egg, dried Italian seasoning, salt, and black pepper. Mix thoroughly until well combined. Form the mixture into 4-6 small cakes or patties.
4. Add the remaining 2 teaspoons of olive oil to the same skillet over medium-high heat. Carefully place the mushroom & walnut cakes into the hot skillet. Pan-sear for 3-5 minutes per side, until golden brown and crispy.
5. While cakes are searing, gently heat the low-sodium marinara sauce in a small saucepan or microwave. Briefly sauté the zucchini noodles in a separate pan or microwave for 1-2 minutes until just tender-crisp.
6. To serve, divide the zucchini noodles between two plates, top with the pan-seared cakes, and spoon marinara sauce over them.

Notes

Ensure mushrooms are well-sautéed to remove excess moisture, which helps the cakes hold together. The cakes are delicate, so handle with care when flipping.

Nutrition (per serving)

• Calories: 410
• Protein: 19.5 g
• Carbohydrates: 38 g
• Fat: 23 g
• Fiber: 10 g
• Sodium: 330 mg
• Saturated Fat: 2.8 g
• Sugar: 7 g