Making your own veggie patties from nature (without the inflammatory gluten binder) can be frustrating. But I feel that this recipe not only brings in the goodness of tons of veggies, it also bakes them to perfection holding their shape. These babies make for a quick snack or protein addition to any boring salad. Keep in your freezer and pop them out as you need them.
Ways to Eat Them
- Make a sandwich with them
- Make a romaine leaf Taco
- Crumble on salad
- Top with Cashew dressing or salsa
- Make a “burger” w/ tomato, mustard, lettuce, pickles, avocado
Baked Veggie Patties
- 3 C cooked red lentils (or black beans)
- 4 T ground flax and ¾ C water (allow to sit for egg-like consistency)
- 2 C finely chopped kale, Swiss chard, or spinach
- 1 C almond or oat flour
- 1 C grated sweet potato or carrot
- ½ C chopped sun dried tomatoes
- ½ C sunflower or pumpkin seeds (shelled)
- ½ C fresh basil, finely chopped
- ¼ C onion, diced
- 2 cloves garlic, minced
- 2 T tahini paste (use only 1 T if sun dried tomatoes are in oil)
- 3 t dried oregano
- 3 t vinegar
- 1 t sea salt
- Optional toppings: cashew cream sauce or salsa
- Preheat oven to 400 degrees and line baking sheet with parchment paper
- Mix ground flax and water in small bowl and let sit for 5 minutes to thicken
- Combine all ingredients in a large bowl. Taste and add spices/salt as needed.
- Shape into evenly-sized patties ~1/4 cup with wet hands. Pack tightly. Place on parchment paper/baking sheet
- Bake for 15 minutes, carefully flip them and bake another 15 minutes.
- Cool for 5 minutes and enjoy. Eat warm or cold. Freeze for months.