I adapted this recipe from Dana McIntyre’s “Veggie-packed Veggie Burger” (found in the Vegan category on her web site at http://thecrushingcancerkitchen.com). She has a beautiful web site with awesomely healthy recipes; it’s well worth a visit. I modified this recipe because I did not have all the ingredients she’d listed, and there were some others I wanted to add to mine. One of the ingredients in this patty is turmeric (she used raw, but you can use dried). For an overview of the health benefits attributed to turmeric, check out: http://www.webmd.com/vitamins-supplements/ingredientmono-662-turmeric.aspx?activeingredientid=662&activeingredientname=turmeric. I didn’t have nuts, but I did have sunflower, chia, and hemp seeds. Her recipe calls for 2 cups of nuts and/or seeds; I used 2.5 cups (1 cup each chia and hemp, and .5 cup ground sunflower seeds). I did not have fresh beets, dulse (a red seaweed that grows on the northern coasts of the Atlantic and Pacific oceans) or flax, either. I have had dulse many times before; I think it’s more commonly used in Canada. Whole Foods provides a little overview of it, and some other sea vegetables on their web site: http://www.wholefoodsmarket.com/recipes/food-guides/sea-veggies?__federated=1.
So, some modifications to Dana McIntyre’s original recipe are what you see here. I think the omission of dulse and beets definitely made a difference in the color, taste and texture of my rendition. Nonetheless, it really was delicious. Next time, I will make it using all the ingredients in her original recipe, and then make a more informed comparison.
1 c rolled oats
3/4 c rolled oats, ground roughly into flour-like consistency (I used my Vitamix)
1 c Chia seeds
1 c Hemp seeds
1/2 c sunflower seeds (ground in Vitamix)
1 tbsp cumin
1/2 yellow onion, diced
2 grated carrots
1 bunch of green onions, finely sliced
Large handful of cilantro, finely chopped
4 garlic cloves, minced
1 c peas, roughly pureed (I pureed half of them in Vitamix, and left the other half whole)
1 lemon, juice and zest
3 tbsp fresh dried turmeric
1 1/2 tsp sea salt
3/4 – 2 c water (depending on the consistency of the mixture at the end; add the water gradually, mix, and add more if necessary)
Preheat the oven to 325F. Mix all the ingredients together in a large mixing bowl. When the consistency allows them to be formed into patties, use a plastic 1/2 cup-size dry measuring cup to pack in the mixture. Turn it over and drop onto a parchment-lined baking sheet, lightly coated with either olive oil or coconut oil. When all the mixture has been formed and dropped onto the sheet, moisten the bottom of the cup with a little water, and press down on each one to flatten them evenly all over. The patties should all be the same size and thickness for best results.
Bake for 20-30 minutes, turning half way through the baking process.
(For the dressing, I just mixed equal parts fresh-squeezed lemon juice and olive oil. Then I added Dijon mustard to taste. If it’s too acidic after adding the mustard, add a little more olive oil.)