Veggie Patty Recipe

VEGGIE PATTIE RECIPE from my Facebook Video
Makes 8-9 patties

5-6 carrots juiced and pulp reserved
1–2 apple juiced, pulp reserved
1 cup spinach juiced
1 cup pumpkin seeds, ground in Vita-mix, spice or coffee grinder
1 cup cup sunflower seeds, ground in Vita-mix, spice or coffee grinder
(walnuts can also be added)
1 lemon juiced
1 cup filtered water
2-3 cloves garlic, crushed
2 tablespoons capers
1 tablespoons herbs (I use Simply Organics, Seafood Seasonings)
1 tablespoon unprocessed miso or tamari (optional)
1/4 cup hijiki, soaked for 15 minutes, and drained (sorry I said ½ cup dried on the video but it’s ¼ cup dried.
1 tablespoon dulse flakes
½ cup onion, finely chopped
¼–½ sweet red bell pepper, finely chopped (optional)
1 teaspoon mustard (add water to dry mustard or use prepared Dijon)
Pinch or to taste, Himalayan or Celtic sea salt
Freshly milled pepper

In a high-speed blender place pumpkin meal, sunflower meal, lemon juice, and miso. Blend adding water as needed to make a smooth thick paste

Place carrots and apple pulp in a mixing bowl and add seed mixture. Blend to incorporate with a spatula. Add hijiki, onions, red bell pepper, garlic, herbs, salt and pepper. Blend very well with a spatula or with your hands. Taste for seasonings and adjust if necessary.

I use a can with top and bottom removed to make the patties evenly shaped. (see video)
Make patties about 1/4-1/2 inch thick and place on non-stick dehydrator sheets. Brush tops with olive oil. Dehydrate for 2¬–4 hours then flip onto mesh trays and dehydrate for another 3-4 hours. The finish patty should have a thin crust on the outside and slightly soft in the middle. If you like them dryer, feel free to dehydrate longer.

Tip
Squeeze fresh lemon juice on top when serving, make a sauce or dressing, place between 2 pieces of lettuce, with tomato, onion, and avocado. Roll in nori sheet with other vegetables, break up on top of salads or create your own ideas.