Veggie Patties

Ingredients

• 1 tablespoons avocado oil
• 1/2 cup medium yellow onion, chopped
• 3 medium garlic clove, peeled & minced
• 1 medium celery stalk, chopped
• 8 ounces of crimini mushrooms, chopped
• 10 ounces of riced cauliflower
• 1 teaspoon coconut aminos
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1 teaspoons ground cumin
• 1/4 cup fresh parsley, minced
• 4 ounces of shredded extra sharp white cheddar cheese
• 1/4 cup ground flax meal
• 1 tablespoon of chia seeds
• If serving as burgers*:
• 1 head of iceberg lettuce to use as “buns”
• 6 ounces of sliced extra sharp cheddar cheese
• 1 medium tomato or red bell pepper, sliced
• 1/4 yellow or red onion, peeled & sliced in rings
• 1 medium avocado, peeled & sliced

Instructions

1. 1

   --- Instructions ---

2. 2

   Add onion, garlic, celery and mushroom to a food processor and pulse until it is minced very well, but not a puree (just very small and uniform in size).

3. 3

   Add avocado oil to a large skillet and set to medium-low heat.

4. 4

   Add minced veggies (including cauliflower rice) and season with sea salt, black pepper, smoked paprika and cumin. Saute, stirring often, until the veggies are soft and most of their moisture has cooked out, about 10 minutes.

5. 5

   Preheat your oven to 400 F (205 C).

6. 6

   Turn off the stove and transfer your veggies to a large mixing bowl.

7. 7

   Add in the coconut aminos, minced parsley, shredded cheddar cheese, flax meal and chia seeds. Gently fold together until it has a thick and even consistency.

8. 8

   With your hands, form 6 patties and round and flatten on a greased baking sheet lined with parchment paper. The batter will be sticky. Just take your time, they will bake well.

9. 9

   Bake in the oven for 30 minutes or until firm and just beginning to crisp on the outsides.

10. 10

    Remove from the oven and allow to cool for 5 minutes before serving. If serving as burgers, assemble your lettuce leaf “buns” and fill with a patty, slices of cheese, tomato, onion and avocado.

11. 11

    Serve between 6, storing any leftovers in the fridge for up to 5 days.