CHERYL'S VEGGIE-NUT PATTIES

Cheryl's Veggie-Nut Patties image

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.

Provided by CS22

Categories Side Dish Vegetables

Time 30m

Yield 4

Number Of Ingredients 10

Previous Next

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

Steps:

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.
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.
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.
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.
Divide mixture into 4 equal portions and shape into patties.
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 : Calories 250.3 calories, Carbohydrate 9.9 g, Fat 22.4 g, Fiber 3.9 g, Protein 6.9 g, SaturatedFat 2.2 g, Sodium 300.6 mg, Sugar 2.1 g