These patties are so versatile! You can swap out the brown rice and use quinoa from last night’s dinner or get creative with some sundried tomatoes and a sprinkle of feta. Use the recipe below as a base, then start dreaming of all the yummy combo’s you’d like to try! These patties are great because you could have one in the morning with your eggs, for a snack with some veggies and tzatziki or as a side dish for dinner. Let’s get started! Preheat oven to 375 degrees. Prepare baking sheet by lining with parchment paper. Using a thick paper towel, press any extra water out of the grated vegetables. Process almonds and sunflower seeds in food processor. Place all ingredients in a large mixing bowl, mix together really well… it should get really stiff. Using a 1/2 cup measuring cup, scoop out mixture and form into patties. Place on prepared baking sheet. Place in hot oven and bake for about 40-45 minutes. These can be eaten immediately or stored in the fridge or freezer.
INGREDIENTS:
- 1 yam peeled and grated
- 1 zucchini, grated
- 3 med carrots, peeled and grated
- 1 1/2 cups cooked brown rice
- 1/2 flour ( whole wheat, barley, brown rice, spelt…try to not use white flour)
- juice of fresh lime
- juice of fresh lemon
- 1 tbsp sesame oil
- 1/4 cup raw unsalted almonds
- 1/4 cup raw unsalted sunflower seeds
- 1 tsp salt
- 2 cloves of garlic, passed thru garlic press
- dash pepper
- 1 egg
- 1 egg white
