Organic Mushroom Patties with accessories

Kale chips:
Start by removing the stems from your rinsed kale. Then spread them out on a baking sheet lined with baking paper. Make sure you leave air between the kale so they can 'breathe' and crisp up. Sprinkle an appropriate amount of sea salt over them and then roast them 30-45 at 150 degrees in the oven.

Beetroot fritters:
Rinse the beetroot and cut off the bottom and top. Then cut them into french fry-sized strips and place them in a bowl and toss them with a little oil, apple cider vinegar, salt, pepper and potato flour.

Spread the beetroot out on a sheet of baking paper (any liquid from the bowl should be left out as far as possible).

Bake the beets in a preheated convection oven with grill for 20 minutes at 240 degrees, then reduce the temperature to 200 degrees and bake for another 15 minutes.

Steak and garnish:
Fry Organic Mushroom Patties in a pan in plenty of oil for about 5 minutes on each side over medium heat until nicely browned.

Place the steak on a plate with parsnip cream on top of the steak. Place the beetroot fries next to the steak. Place the mint cream in small dollops around and on the beetroot fritters. Fresh mint is sprinkled on top. Finally, sprinkle the kale chips over the steak and parsnip cream.

Enjoy!

Organic Mushroom Patties with side dishes
What you'll need:
Contents:
- Organic Mushroom Patties (1 per serving)
- Mint cream (find the recipe here)
- Parsnip cream (find the recipe here)
- Fresh mint (roughly chopped)

Beetroot fritters:
- 500 g beetroot
- Oil: 1 tbsp.
- 1 tbsp. Apple cider vinegar
- 1 tsp. salt
- 0.5 tsp. pepper
- 2 tsp. potato flour

Kale chips (can be replaced by vegetable chips):
- One bunch of fresh kale
- A small handful of sea salt