Baked A2 cheese patties with mushroom sauce

Ingredients

Cheese patties (10 portions, about 2,000 g finished)

• Fresh A2 Jersey cheese – 800 g
• Smooth farmer's cheese (tvaroh) – 800 g
• Eggs – 6
• Rice flour or another neutral gluten-free flour – 200–250 g
• Salt – 10 g
• Butter or ghee for brushing – 40 g
• Boiled and riced potatoes – 2
• Dried ginger – 1 tsp
• Black pepper – 1 tsp
• Blue fenugreek – 1 tsp

Mushroom sauce (10 portions, about 1,500 g finished)

• Button mushrooms – 1 kg
• Dried porcini – 40 g
• Parsley root – 250 g
• Potatoes – 200 g
• Onions – 2
• Garlic – 3 cloves
• Butter – 120 g
• Vegetable or mushroom stock – 600 ml
• Salt – 20 g
• Black pepper – 5 g

Method

Making the cheese patties

1. Crumble or coarsely grate the A2 cheese.
2. Mix the farmer's cheese, cheese, eggs and salt in a bowl.
3. Gradually add the flour until you have a thick, workable dough.
4. On a tray dusted with gluten-free flour, shape patties about 1.5–2 cm thick.
5. Arrange them on a baking sheet lined with parchment paper and brush lightly with butter.
6. Bake at 190 °C for 20–25 minutes, until the surface is lightly browned.

Making the mushroom sauce

1. Pour hot water over the dried porcini and let them soak.
2. Cut the parsley root and potatoes into small dice, finely chop the onion and slice the mushrooms.
3. Sauté the onion in butter until translucent, add the garlic and sauté briefly.
4. Add the button mushrooms and sauté until they release their juices.
5. Add the soaked porcini along with their soaking water and pour in the stock.
6. Add the diced parsley root and potatoes and cook until the root vegetables are completely soft.
7. Transfer 1/3 of the sauce to a blender, blend until smooth and return it to the pot.
8. Stir and season with salt and pepper.

Serving

Serve about 200 g of baked patties with 150 g of mushroom sauce.

Key ingredients

Button mushrooms

Low-calorie umami, selenium and B vitamins.

Butter

Milk fat; carries flavour and rounds things off.

Onion

Prebiotic fibre for the gut flora, anti-inflammatory flavonoids.

Garlic

Antibacterial and antiviral; supports immunity and the circulatory system.

Ginger

Warming; supports digestion and circulation, anti-inflammatory; traditionally used for nausea and cold.

Fenugreek (kasuri methi)

Traditionally supports digestion and blood sugar; a gently bitter aroma.

Ghee (clarified butter)

Clarified butter without milk proteins; in Ayurveda a carrier of spices and 'agni'.

Potatoes

Complex carbohydrates, potassium and vitamin C; a filling side.

Why it’s good for the body

• A2 cheese and farmer's cheese provide more easily digestible protein and plenty of calcium.
• Root vegetables and mushrooms add fiber, B vitamins and antioxidants.
• The sauce is thickened naturally, without flour — with potatoes and parsley root.

Traditional and functional notes on the ingredients — not medical claims.