apple apple cider vinegar avocado banana basil black pepper brown rice cabbage canned tomatoes carrots cayenne chickpeas cilantro cinnamon cumin dairy free egg free garlic ginger gluten free Kale lemon Nutritional Yeast onion paprika parsley quinoa raisins red pepper rolled oats soy milk spinach stevia sumac sweet potato tahini tofu tomato tomatoes turmeric vegan vegetarian walnuts wheat free whole-wheat flour
- 1 Leek
- 3-4 Medium carrots
- 2 Parsnips
- 1 small spicy green pepper
- 1 cooked mashed white potato
- 2 cups frozen green peas
- 1-2 cloves garlic
- 1 can or 2 cups pre-cooked red kidney beans
- 2 cups whole wheat flour
- Black pepper
Preheat oven to 375 degrees Fahrenheit.
Puree potato, leek, pepper, garlic and leek in the food processor and then transfer to a large mixing bowl. Use a grater or grating attachment to process the carrots and parsnips. Mix all remaining ingredients into mixing bowl. Additional flour may be needed to create a solid enough texture for patties to stick together.
Using clean hands, create palm size patties and place on a nonstick baking pan or sheet. Bake for 45 -60 minutes or until golden brown and slightly firm. (The patties will still be moist and soft in the center)
Makes about 16 patties.