Morgans Veggie Pattiesfrom Guy Fieri Recipes

Steps:

• In a medium skillet over medium heat, drizzle 2 tbls. of the olive oil. Add the onions, olives, red bell pepper, jalapeno, garlic and artichoke. Cook until the onion is translucent, about 8 minutes.
• Transfer the mixture to a big bowl and let cool. Add the beans and the chickpeas to the cooked vegetables and mix thoroughly. Add the oats, paprika, chili powder, oregano, parsley, red pepper flakes, cumin, celery salt, sage, bread crumbs, and egg, mixing well.
• Form into four patties, cover and refrigerate for at least 30 minutes.
• To make the cilantro mayo, in a small bowl, mix the mayonnaise, cilantro, salt and pepper together.
• Heat the remaining 2 tbls. olive oil in a large skillet over medium high heat and cook the patties 2-3 minutes per side, until nicely browned.
• Serve on buns with the cilantro mayo.

Steps:

• In medium Dutch oven heat oil to 350 degrees F.
• Place all spices in mixing bowl, and combine thoroughly.
• Peel yucca tubes with heavy-duty vegetable peeler until bark is completely removed. Cut yucca into strips: 1/4-inch wide, 4 inches long. Add yucca into oil and fry until golden brown. With a slotted spoon remove the yucca from the oil and drain on paper towels.
• Season hot yucca fries with spice mixture and lime zest and serve on a warm paper-towel-lined platter.