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Cheryl's Veggie-Nut Patties Recipe

Recipe by: CS22

"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."

Directions
Ingredients
Nutrition

Directions

Prep15 m
Cook15 m
Ready In30 m

1Place 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.
2Place 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.
3Process 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.
4Blend 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.
5Divide mixture into 4 equal portions and shape into patties.
6Heat oil in a large skillet over medium-high heat. Cook patties in hot oil until browned and heated through, about 2 minutes per side.

Footnotes

Cook's Notes:
You can use any combination of desired nuts and seeds to equal 1 cup.
For even more flavor, toast the nuts in a dry skillet over medium heat for a few minutes until fragrant and lightly browned.
Cooked pumpkin might work as a substitute for the butternut squash.
For a shortcut, use a frozen (defrosted) cauliflower/broccoli mix.
Tip
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Ingredients