Herb Garden Plant Pulp Patty
Instructions
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. 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).
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!
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)
Similar recipes
These Chocolate Fudge Cookies will live in your head rent free. Made extra tasty with the help of three types of chocolate and almond pulp.And if you are making a...
Dairy-free Parisian hot chocolate recipe made with only 4 ingredients and water. You won't believe your taste buds with this cocoa dream with a meringue cloud on top.
These festive mini donuts are vegan and gluten free, making it the perfect holiday treat for everyone to enjoy. Made with fresh pistachio milk and flour using my Almond Cow,...
Creamy and crunchy with nutty notes, this 3-ingredient only recipe is a must try! Perfect to end a heavy dinner (hello Thanksgiving) with a not-too-sweet refreshing treat 🍨