Herb Garden Plant Pulp Patty
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!
Ingredients
½ cup beets, chopped½ 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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