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!
Servings: 4 patties
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.
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 microgreens and edible flowers). Enjoy!