Cheryl's Veggie-Nut Patties Recipe - Allrecipes.com
Cheryl's Veggie-Nut Patties Recipe
  • READY IN 30 mins

Cheryl's Veggie-Nut Patties

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    15 mins
  • READY IN

    30 mins

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Divide mixture into 4 equal portions and shape into patties.
  6. 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.
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Footnotes

  • Cook's 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.
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Reviews More Reviews

Aug 01, 2014

Yum. Yum. Yum. These are so good. I used cooked pumpkin and I toasted the nuts. I used pecans instead of walnuts and pumpkin seeds mixed with the sunflower seeds. I added a bit of coriander too. I fried for about five minutes per side though. They came out crispy and perfect. Thanks!

 

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Nutrition

  • Calories
  • 250 kcal
  • 13%
  • Carbohydrates
  • 9.9 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 22.4 g
  • 34%
  • Fiber
  • 3.9 g
  • 16%
  • Protein
  • 6.9 g
  • 14%
  • Sodium
  • 301 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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