Veggie Patties

Veggie Patties Ingredients

1 tablespoons avocado oil½ cup medium yellow onion, chopped3 medium garlic clove, peeled & minced1 medium celery stalk, chopped8 ounces of crimini mushrooms, chopped10 ounces of riced cauliflower1 teaspoon coconut aminos1 teaspoon sea salt½ teaspoon black pepper½ teaspoon smoked paprika1 teaspoons ground cumin¼ cup fresh parsley, minced4 ounces of shredded extra sharp white cheddar cheese¼ cup ground flax meal1 tablespoon of chia seedsIf serving as burgers*:1 head of iceberg lettuce to use as “buns”6 ounces of sliced extra sharp cheddar cheese1 medium tomato or red bell pepper, sliced¼ yellow or red onion, peeled & sliced in rings1 medium avocado, peeled & sliced

Instructions

Add onion, garlic, celery and mushroom to a food processor and pulse until it is minced very well, but not a puree (just very small and uniform in size).Add avocado oil to a large skillet and set to medium-low heat.Add minced veggies (including cauliflower rice) and season with sea salt, black pepper, smoked paprika and cumin. Saute, stirring often, until the veggies are soft and most of their moisture has cooked out, about 10 minutes.Preheat your oven to 400 F (205 C).Turn off the stove and transfer your veggies to a large mixing bowl.Add in the coconut aminos, minced parsley, shredded cheddar cheese, flax meal and chia seeds. Gently fold together until it has a thick and even consistency.With your hands, form 6 patties and round and flatten on a greased baking sheet lined with parchment paper. The batter will be sticky. Just take your time, they will bake well.Bake in the oven for 30 minutes or until firm and just beginning to crisp on the outsides.Remove from the oven and allow to cool for 5 minutes before serving. If serving as burgers, assemble your lettuce leaf “buns” and fill with a patty, slices of cheese, tomato, onion and avocado.Serve between 6, storing any leftovers in the fridge for up to 5 days.