Cheryl's Veggie-Nut Patties
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Description
Vegan, gluten-free, and paleo-friendly veggie burger patties with a nutty taste. I came up with this recipe when I had a hard time finding any recipes for veggie burgers or patties that were grain-free and bean-free, and which actually contained vegetables. Both my husband and I love it. He had his on a burger bun with lettuce, avocado, and tomato.
Ingredients
- ⅔ cup 1/2-inch butternut squash cubes
- ½ cup chopped cauliflower
- ½ cup chopped broccoli
- ½ cup raw walnuts
- ¼ cup raw almonds
- ¼ cup raw sunflower seed kernels
- ½ teaspoon salt
- ¼ teaspoon ground cumin
- ⅛ teaspoon ground black pepper
- 1 tablespoon vegetable oil
Directions
- 1. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add butternut squash cubes, cover, and steam until tender, 7 to 10 minutes. Transfer squash to a bowl and mash; measure 1/2 cup mashed squash and reserve.
- 2. Place the steamer insert back into the saucepan and refill with water to reach just below the bottom of the steamer. Bring water to a boil. Add cauliflower and broccoli, cover, and steam until tender, 2 to 6 minutes.
- 3. Process walnuts, almonds, and sunflower seeds together in a blender or food processor until mixture resembles coarse breadcrumbs. Add broccoli and cauliflower, blend until finely chopped and incorporated.
- 4. Blend 1/2 cup mashed squash, salt, cumin, and black pepper into the nuts mixture until well-mixed. If mixture is too thick to process, transfer it to a bowl and mix by hand.
- 5. Divide mixture into 4 equal portions and shape into patties.
- 6. Heat oil in a large skillet over medium-high heat. Cook patties in hot oil until browned and heated through, about 2 minutes per side.
Nutrition Facts
serving: 4 servings
calories: 250.3 kcal
carbohydrates: 9.9 g
protein: 6.9 g
saturated fat: 2.2 g
sodium: 300.6 mg
fiber: 3.9 g
sugar: 2.1 g
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