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Garden Patties




Source of Recipe


"(veggie) Burgers & shakes" by Beverly Lynn Bennett, VegNews,


List of Ingredients




1 1/2 cups filtered water
1/3 cup each millet and quinoa, rinsed and drained
1/2 teaspoon sea salt
1/2 teaspoon each dried basil, oregano and thyme
1/4 teaspoon freshly ground black pepper
2/3 cup red onion, finely diced
1 tablespoonm olive oil, plus additional for oiling cookie sheet
1/2 cup each carrot, celery and red pepper, finely diced
1 tablespoon garlic, minced
1 cups spinach, triple washed, patted dry, and roughly chopped
1/2 cup each raw almonds, pumpkin seeds and sunflower seeds, roughly chopped
3 tablespoons quinoa flour or brown rice flour
2 tablespoons tamari, GF (or sub Braqqs Liquid Aminos)
2 tablespoons freshly chopped parsley
1 tablespoon balsamic vinegar
1 teaspoon hot pepper sauce
Cornmeal, for dusting

Recipe



1. Bring water to a boil in a medium saucepan. Add the millet, quinoa and seasonings, cover, reduce heat to low and simmer for 15 to 20 minutes or unitl all of the water has been absorbed. Remove from the heat and set aside
to cool.

2. In a large skillet, sauté the onion in oliv oil for 2 minutes. Add the carrot, celery and red pepper, and sauté an additional 5 minutes. Add the garlic and sauté an additional 1 minute. Remove the skillet from heat.

3. Place the grains in a medium bowl. Add the sautéed vegetable mixture and all of the remaining ingredients (except the cornmeal), stir well to combine.

4. Place some cornmeal on a small plate. Portion mixture into patties and dust all sides with cornmeal. Using the reserved olive oil, lighlty oil a cookies sheet and add patties. Bake at 375 degrees for 20 to 25 minutes or
until lightly browned.