These are delicious, they just are….whether you keep them almost raw (the only cooked ingredient is organic brown rice) and stuff it into lettuce leaves or it is perfect inside a bun, pita or bread of your choosing baked, pan fried or toasted. Today I made this lightly pan fried, just to get a crust on the patty and to warm it through, and ate it on gluten free rice bread. I topped it with all of my favorite fixings; organic green leaf lettuce, avocado, vegan mayo, ketchup and mustard…..RIDICULOUSLY MESSY AND DELICIOUS……I ate it accompanied by one of my very own fermented sour dill pickles and a Steel Rail Beer….I did not want for anything.
Almost raw, wheat-free, gluten free
2c cooked brown rice (cooled or even cold)
2c sunflower seeds (raw, soaked and sprouted, can also use 1c of another sprouted seed like pumpkin)
1 small onion, rough chopped
1 large carrot rough chopped
1-2 stalks celery rough chopped
1/4 bunch parsley rough chopped
2 leaves kale or handful baby spinach
2T raw tahini
1T mello miso
1t chipolte powder
1/2t himalayan sea salt
*I have also used left over pulp from my savory green juices in place of new veggies VEGGIE JUICE PULP (KALE, CELERY, CARROT, GINGER, CUCUMBER, PARSLEY, LEMON, RED PEPPER!) Comes out delicious…
Process the seeds with the brown rice in a food processor until a meal forms. Add the other ingredients and process until a thick mixture is formed- if it is too wet, add more seeds or rice. Taste this and adjust your spices and seasonings- keep in mind that if you dehydrate, flavors will intensify somewhat so easy on the salt.
Form into patties- I dehydrate mine for 2 hours or so but you can coat them in a dusting of rice flour and then pan fry them or you can bake them until they dry out a bit.
Can be baked, pan fried, or eaten AS IS. I make a large batch and freeze them- then pull out as needed and decide how I would like it prepared!
I LOVE these. You can play with the flavors, spices etc…southwestern, mexican, spicy, mellow etc…