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Herb Garden Plant Pulp Patty

This Herb Garden Plant Pulp Patty recipe is a great summertime meal. Featuring PeCashew pulp along with other flavorful ingredients like beets, garlic, cumin, and lemon zest. Serve with your favorite toppings and enjoy!
  • Prep time: 20 min
  • Cooking time: 27 min min
  • Servings: 4
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Herb Garden Plant Pulp Patty burger on a plate with edible flowers

Instructions

Combine the beets, rice, PeCashew pulp, onion, garlic, cumin, lemon zest, salt, and pepper in a food processor or blender. Pulse or blend until smooth, and transfer mixture to a bowl. Add arrowroot and amaranth flour, and mix. Form into 4 patties and transfer to the refrigerator to chill overnight. The next day, in a nonstick frying pan over medium-high heat, drizzle a little olive oil. Add the patties and cook until golden brown on each side (approx. 5-6 minutes per side). Meanwhile, if you’re making portobello mushroom buns, brush them with olive oil, sprinkle a little salt and pepper, and bake in the oven on 400F for approximately 15 minutes. Serve with toppings of choice (we served with micro greens and edible flowers). Enjoy!

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Ingredients

½ cup beets, chopped ½ cup brown rice, cooked (make sure it’s not wet – you want it as dry as possible) 1 basket PeCashew pulp (from PeCashew Milk), completely strained so no liquid is left* ½ small-medium sized onion 2 garlic cloves 1 tsp ground cumin 1 tsp grated lemon zest salt and pepper to taste 3 tbsp arrowroot ½ cup amaranth flour (or flour of choice) olive oil, for sautéing burger buns of choice (we used portobello mushrooms) toppings of choice (we used micro greens and edible flowers)

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