Vegan Broccoli Burger Patty Food

VEGAN BROCCOLI BURGER PATTY

Steps:

• Start with cleaning and preparing all of the vegetable.
• Bring a big pot of water to the boil, and put in the cavolo nero (or kale), after two minutes add the broccoli florets and let them boil for ca. 5 more minutes. Then add in the frozen peas and boil for two minutes more. Drain (keep some of the cooking liquid) and set aside to allow it to cool down for a bit.
• Chop up the celery and add it to a food processor together with the broccoli, cabbage, and peas. Process for a few seconds, make sure to still leave some texture. Transfer to a medium large bowl.
• In the meantime, heat a little coconut oil in a small pan and sauté the onion for 2-3 minutes (you can also add garlic if you wish).
• Transfer the onions to the bowl with the broccoli mix. Add the oats, tigernut flour, chopped up nuts of your choice (I used pecans), a bit of the cooking liquid, herbs and salt.
• Mix it well, I found this easiest to do by hand.
• If the "dough" is a bit to wet adjust by adding a bit extra of the oats or tigernut flour. If it is too wet add a bit more of the cooking liquid. And form the burger patties with your hands. This portion makes 8 big burger patties, about 1-1½ cm thick.
• In a large pan, heat some oil and cook the broccoli burger patties for 2-3 minutes on each side, until golden. Watch out the burn easily if you have the heat to high.
• Serve them on a burger bun (like my yeast free "Cauliflower Sandwich Breads", see link above) with lettuce, fresh or grilled veggies, and my great "Carrot Ketchup" (see link above).
• These burger patties are quite filling, we can only eat one per person, so this recipe serves 4-8 people, depending on your appetite ????

VEGAN BROCCOLI BURGERS

Steps:

• Steam/cook broccoli (fresh or frozen) in a saucepan on medium heat until broccoli is fork-tender.
• In a blender of food processor, pulse walnut pieces until they resemble a course meal, but have not yet become walnut butter. Place walnut pieces in a large mixing bowl.
• In a blender or food processor, pulse cooked/drained broccoli until it is crumbled into very tiny pieces, but not yet a puree (eeeeeewwww).
• Please broccoli and remaining ingredients in mixing bowl with walnuts and rice. If your mixture seems dry and crumbly, go ahead and add a tablespoon of water. This stuff can turn into soggy goop pretty quickly, so you'll want to be very careful to add only a scant tablespoon og water at a time to your burger mixture.
• Stir burger mix well, then shape into 4 equal burgers.
• Pour a tablespoon or 2 of oil (just enough to coat the pan) in a skillet and place on medium to medium-high heat.
• Gently pan-fry your burgers, allowing a few minutes for cooking on each side.
• You'll know they are done when the burger surface has a nice dark brown crispiness.
• Serve burgers warm on vegan buns with veggies and condiments of your choice (I chose a mix of Just Mayo, pickle relish, and ketchup.)

EASY VEGAN BURGER PATTIES

Steps:

• Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and place into a bowl.
• Mash sweet potatoes, kidney beans, onion, and garlic together until it comes together. Mix in salt, black pepper, cumin, paprika, and cayenne. Add cooked quinoa and combine. Shape mixture into patties.
• Heat olive oil in a pan over medium-high heat. Cook patties in the hot oil until browned, 5 to 7 minutes per side.