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Published: August 8, 2013

Rosetta's Indian-style Veggie Burgers

I love the flavors of curry and cumin in Indian cooking and these make a flavorful veggie burger! We'll be using the almond pulp that is left over from making almond milk (see my Almond Milk Recipe for details). You may also choose to make your own curry powder (Recipe coming soon!)

2 eggs
1 1/14 C. almond pulp
1/2 C. sunflower seeds
1 1/4 C. almond pulp (see my Almond Milk Recipe for details). You may use almond flour in it's place.
1 1/2 C. cooked brown rice
1/4 C. frozen mixed vegetables
1 stalk celery, cut into pieces
1 clove garlic
1/4 C. sauteed onion or 2 tbsp. onion flakes
2 Tbsp. curry powder
1 Tbsp. ground cumin

Preheat oven to 375 degrees F.
When the rice is finished cooking, turn off heat, add frozen vegetables, and let sit covered for 5 minutes (saves energy).
Mix all ingredients, except for the sunflower seeds in a food processor. Pulse a couple of times to blend.
Mix in sunflower seeds.
Chill for approx. 1 hour in fridge.
Spread parchment paper on cookie sheet and spray with olive oil.
Form mixture into 8 patties on prepared cookie sheet.
Bake for 30 minutes, turning patties over after 15 minutes.


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