Carrot Sunflower Seed Patties Recipes

Steps:

• Preheat oven to 375˚F (190˚C).
• In the bowl of a food processor, add sunflower seeds. Process until finely ground.
• Add onion, brown rice, thyme, salt, and water and process until combined.
• Add carrot and celery and pulse several times to combine.
• Using a ½ cup (120 ml) measuring cup, portion 5 patties from the mixture. Place onto a lightly greased parchment-lined sheet pan.
• Bake for 30 minutes, or until firm and browned, flipping over halfway through.
• Serve burgers with your favorite fixins.
• Enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Warm 1 cup milk in a large saucepan over low heat until it reaches room temperature, 3 to 5 minutes. Remove from heat and mix in yeast until dissolved. Mix in egg, olive oil, sugar, and salt.
• Stir half of the flour into the saucepan. Add carrots and sunflower seeds. Stir in remaining flour until dough is sticky. Cover and let rise in a warm place for 30 minutes.
• Divide dough into 12 pieces; roll into small buns. Arrange buns on the prepared baking sheet. Cover and let rise until puffy, about 15 minutes.
• Brush tops of buns with 1 tablespoon milk.
• Bake in the preheated oven until golden brown, 15 to 17 minutes.

Steps:

• Combine all ingredients and mix well.
• Chill for 1 hour if possible.
• Heat a griddle or large skillet, non-stick preferably, over medium heat.
• Add olive oil.
• Using a 1/4 cup measure, spoon mixture into the hot oil in the skillet, flattening into about a 1/2 inch thick patty shape.
• Cook for about 4 minutes on each side.
• Be careful not to have the heat too high or the sweet carrots will brown too fast.

Steps:

• Grind the raw hulled sunflower seeds in a food processor to get a fluffy product. Do NOT grind them into a paste.
• Shred the carrots.
• Mix the egg into the shredded carrots, then add the sunflower meal and blend. Season with salt and pepper if you wish.
• Heat the olive oil in a skillet. Drop by heaping tablespoonfuls of carrot-sunflower mixture onto pan, flatten with your spoon if necessary, and cook till you see browning around the edges. The patties should hold together. Turn and cook on the other side. Enjoy!

Steps:

• In a medium size mixing bowl, combine the grated carrots, garlic, eggs, flour, bread crumbs, salt and black pepper; mix well.
• Heat oil in a frying pan over medium-high heat. Make the mixture into patties, and fry until golden brown on each side.

Steps:

• Combine carrots, celery, onion, bread crumbs, eggs, parsley and salt and pepper in a medium bowl. Press about 1 1/2 tablespoons of the mixture between hands to form the patties.
• Form about 16 patties and place on a tray.
• Heat a large nonstick skillet over medium-low heat. Coat with cooking spray.
• Cook patties in 2 or 3 batches, until golden brown, 3-4 minutes per side. Serve hot with drained yogurt.

Steps:

• In medium mixing bowl, combine carrots, eggs, milk, Worcestershire sauce, onion, bread crumbs, salt and pepper. Mix thoroughly.
• In a large skillet, melt 2 to 3 tablespoons butter flavor Crisco over medium heat. For each patty, drop about 1/3 cup shredded carrot mixture into the pan. Flatten slightly with spatula. Cook 3 to 4 minutes or until first side is golden brown. Turn and cook for another 2 to 3 minutes or until other side is golden brown. Add remaining butter flavor Crisco to pan as needed . Drain on paper towels.

Steps:

• In a bowl, combine the carrots with the sunflower seeds, garlic, scallions, pepper, salt, vinegar and oil. Serve on lettuce leaves.