Herb Garden Plant Pulp Patty

Name: Herb Garden Plant Pulp Patty
Prep time: 20 min
Cook time: PT27 minM
Yield: 4 Cups
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)

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 MINS 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!

Find it online at https://almondcow.co/blogs/pulp-recipes/herb-garden-plant-pulp-patty

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)