The patty is pictured below on a rice cake.
2/3 cup water
1/3 cup cooked red or brown rice or quinoa
1 pound portabella mushrooms, stems discarded
1 cup finely chopped onion
1 cup finely chopped red bell pepper
3 tablespoon unsalted butter
2 garlic cloves, finely chopped
¾ teaspoon salt and ½ teaspoon pepper
3 tablespoons chopped fresh flat-leaf parsley
1 teaspoon soy sauce
½ cups fine dry bread crumbs
1 large egg, slightly beaten
¼ cup olive oil
Break one-third of mushrooms into a food processor and pulse until finely chopped, then transfer to a bowl. Repeat with the remaining two batches.