- 30 mins
Ingredients
- 2 1/2 cups rolled oats
- 2 cups cooked brown rice
- 3 pounds chopped frozen spinach (thawed & lightly drained)
- 5 tablespoons ground flax seed
- 10 tablespoons water (mix water with flax meal to make flax eggs)
- 2 cups chopped mushrooms
- 10 ounces (2 medium) cooked sweet potatoes
- 1 cup mashed cooked beans (we use kidney - either white or red)
- 1 cup sunflower seeds (soaked and sprouted if you desire)
- 1 cup or 1 large red onion, diced small
- 3 tablespoons a blend of onion powder, garlic powder, paprika, sage, oregano to taste OR
- 3 tablespoons of your favorite NO SALT spice mixture such as Dr. Fuhrman's Vegizest or Matozest. We use different Frontier blends to flavor the patties different ways.
Preparation
Step 1
Mix ingredients together and allow to sit, preferable overnight. Pulsing part of mixture in a food processor blends the ingredients nicely and can make the patties easier to form.
Form into patties. I make mine with a 3 ounce scoop and a canning jar lid for uniformity however you can use a burger mold or just use your hands!
Place on baking sheet lined with silpat or parchment paper. Bake in 400 degree (non-convection) oven for 18 – 20 minutes per side.
Baste patties with optional miso-glaze if desired while flipping. Make glaze from 1 tablespoon of your favorite low sodium miso mixed with 1/2 cup hot (not boiling) water. Leave off miso if lower sodium is desired.
Makes 30 (3 ounce) patties. I figured a serving was 2 patties per person. I use at least 3 tablespoons of herbs, seasonings but it varies depending on the flavor I'm going for. This is why I recommend the Frontier (or Dr. Fuhrman's own)