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!

Total Time: 30 minutes active time, overnight waiting time
Servings: 4 patties

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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)

Note: *To get the pulp super dry, you can put it on a paper towel or regular kitchen towel, using it as a cheesecloth to remove the remaining liquid.

Directions

  1. 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.
  2. Add arrowroot and amaranth flour, and mix. Form into 4 patties and transfer to the refrigerator to chill overnight.
  3. 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).
  4. 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.
  5. Serve with toppings of choice (we served with micro greens and edible flowers). Enjoy!

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