Food recipes
Cheryl's Veggie-Nut Patties
Cheryl's Veggie-Nut Patties Ingredients: squash, winter, butternut, raw cauliflower, raw broccoli, raw nuts, walnuts, english nuts, almonds seeds, sunflower seed kernels, dried salt, table spices, cumin seed spices, p...
Cheryl's Veggie-Nut Patties
Ingredients:
squash, winter, butternut, raw
cauliflower, raw
broccoli, raw
nuts, walnuts, english
nuts, almonds
seeds, sunflower seed kernels, dried
salt, table
spices, cumin seed
spices, pepper, black
oil, olive, salad or cooking
Directions:
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer.
Bring water to a boil.
Add butternut squash cubes, cover, and steam until tender, 7 to 10 minutes.
Transfer squash to a bowl and mash; measure 1/2 cup mashed squash and reserve.
Place the steamer insert back into the saucepan and refill with water to reach just below the bottom of the steamer.
Bring water to a boil.
Add cauliflower and broccoli, cover, and steam until tender, 2 to 6 minutes.
Process walnuts, almonds, and sunflower seeds together in a blender or food processor until mixture resembles coarse breadcrumbs.
Add broccoli and cauliflower, blend until finely chopped and incorporated.
Blend 1/2 cup mashed squash, salt, cumin, and black pepper into the nuts mixture until well-mixed.
If mixture is too thick to process, transfer it to a bowl and mix by hand.
Divide mixture into 4 equal portions and shape into patties.
Heat oil in a large skillet over medium-high heat.
Cook patties in hot oil until browned and heated through, about 2 minutes per side.
Ingredients:
squash, winter, butternut, raw
cauliflower, raw
broccoli, raw
nuts, walnuts, english
nuts, almonds
seeds, sunflower seed kernels, dried
salt, table
spices, cumin seed
spices, pepper, black
oil, olive, salad or cooking
Directions:
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer.
Bring water to a boil.
Add butternut squash cubes, cover, and steam until tender, 7 to 10 minutes.
Transfer squash to a bowl and mash; measure 1/2 cup mashed squash and reserve.
Place the steamer insert back into the saucepan and refill with water to reach just below the bottom of the steamer.
Bring water to a boil.
Add cauliflower and broccoli, cover, and steam until tender, 2 to 6 minutes.
Process walnuts, almonds, and sunflower seeds together in a blender or food processor until mixture resembles coarse breadcrumbs.
Add broccoli and cauliflower, blend until finely chopped and incorporated.
Blend 1/2 cup mashed squash, salt, cumin, and black pepper into the nuts mixture until well-mixed.
If mixture is too thick to process, transfer it to a bowl and mix by hand.
Divide mixture into 4 equal portions and shape into patties.
Heat oil in a large skillet over medium-high heat.
Cook patties in hot oil until browned and heated through, about 2 minutes per side.