Veggie burger patties are so versatile and can be made with a myriad of different ingredients.
In today’s recipe, I am sharing one of my all-time favourites. Apart from being incredibly delicious, it is also very easy to make and holds together to perfection.
We are talking about a versatile seed patty here that can be served for dinner as part of a main meal, with salad for lunch. It makes an excellent picnic food, a nutritious lunch box snack and travels well if you are hiking and in need of some delicious high-vibe sustenance to keep you going. It’s also the sort of thing I might make as travel food when going on a long-haul flight. It’s simply a delightful little nugget of nutrition!
They freeze well, which is ideal for making a large batch and then taking them out as and when you need them. That’s helpful for anyone living on their own, cooking for one. They are equally fabulous for those with families who want something pre-made that they can reach for at a moments notice.
To freeze, all you need to do is pop them into a container, separating the patties with parchment/baking paper. Parchment paper means that they won’t stick together.
They do cook from frozen if you are short of time. You can also leave them to defrost first. Pretty versatile really.
You will need to grind the seeds. This is possible in a food processor, a good jug blender, nut grinder or a nutri-bullet. Grinding until you get a rustic meal is fine as long as some of the texture is floury to help everything stick together once you add the carrot.
Today I am using two-thirds sunflower seed and one third pumpkin seeds. You can also substitute some of the seeds for hemp seed or use all sunflower or all pumpkin. This is especially helpful if you have more of one seed available than the other or if one is much less expensive for you.
I am also using carrot in this recipe. As well as giving you a great dose of vitamins and anti-oxidants, the carrot, when cooked and mashed or blended acts as an excellent binder.
You can swap the carrot out for sweet potato or parsnip. So we are talking lots of room for versatility if you follow the basic recipe.
Once you’ve mixed everything together you will have a gorgeous blend that holds together very well. To make the patties, all you do is take a dollop (golf ball sized if you want tiny patties or larger if you would like full sized) and then shape and compress.
Viola! Easy as that.
Then simply pop on to a baking tray and bake in a pre-heated oven for about 25 minutes (or until tanned).
Enjoy them hot or cold. They will last a few days in the fridge if you’ve baked too many.
I’ve created a lovely video to take you through this process and show how easy they are to make.
Please watch it here…
- 200g Sunflower seeds
- 100g Pumpkin seeds
- 300g Carrots approximately 2 large)
- 1 large clove of garlic
- 1 teaspoon sea salt
- Small handful dried parsley (or fresh)
- Please check out my video above first for a super helpful guide to get you in the mood!
- Grind you seeds down in a food processor until you get a rustic meal (some floury, some rustic).
- Chop carrots into small cubes and boil until you can pierce them easily with a fork (or they are a maskable consistency).
- Either mash the carrots (if you don't mind a little bit of rustic-ness) or blend them to a puree with a food processor if you want them super smooth.
- Crush the garlic or finely chop.
- Add the mashed carrots, ground seeds into a mixing bowl with the crushed garlic and add the salt and dried parsley.
- Mix thoroughly. This is easy if you use the back of a metal spoon and use a pressing motion, alternated with mixing. Mix until everything is thoroughly combined and you get a mix that will stick together really well (see my video)
- Take dollops of the mix (more or less depending on how big you want your patties).
- Shape into round, about 1.5cm thick.
- Pop any that you want to bake immediately onto a baking tray (lightly oiled or with parchment paper).
- Put any that you want to save into a container and freeze (but be sure to separate layers of the patties with parchment paper). You can also do the same and keep in the fridge for a few days if you aren't ready to cook them immediately.
- Enjoy hot or cold as part of dinner, lunch, lunch box, picnic or travel food.
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