Place the porcini mushrooms in a bowl. Pour boiling water on them and allow them to soak for 10 minutes. Thereafter, cut them into small pieces.

Finely chop the chives.

In a bowl mix the instant mashed potato flakes with the almond milk and allow soaking for 5 minutes. Add the mushrooms and chives to the mixture. Salt to taste.

In a skillet heat the rapeseed oil. Scoop a tablespoon of the mixture into the pan and flatten it to make a patty. Fry both sides until golden brown.