Popular Recipes Cheryl's Veggie-Nut Patties

Are you searching for recipes Cheryl's Veggie-Nut Patties, the site provides recipes Cheryl's Veggie-Nut Patties that an individual need Listed below are the quality recipes Cheryl's Veggie-Nut Patties that will you need

Cheryl's Veggie-Nut Patties

"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."

Ingredients :

• 2/3 cup 1/2-inch butternut squash cubes
• 1/2 cup chopped cauliflower
• 1/2 cup chopped broccoli
• 1/2 cup raw walnuts
• 1/4 cup raw almonds
• 1/4 cup raw sunflower seed kernels
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/8 teaspoon ground black pepper
• 1 tablespoon vegetable oil

Instructions :

Prep : 15M	Cook : 4M	Ready in : 30M

• 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.

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.
• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Thanks to visiting our blog. avoid forget to bookmark the site, if our web site provides the best tested recipes.