- 2/3 cup 1/2-inch butternut squash cubes
- 1/2 cup chopped cauliflower
- 1/2 cup chopped broccoli
- 1/2 cup raw walnuts
- 1/4 cup raw almonds
- 1/4 cup raw sunflower seed kernels
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground black pepper
- 1 tablespoon vegetable oil
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add butternut squash cubes, cover, and steam until tender, 7 to 10 minutes. Transfer squash to a bowl and mash; measure 1/2 cup mashed squash and reserve.
- Place the steamer insert back into the saucepan and refill with water to reach just below the bottom of the steamer. Bring water to a boil. Add cauliflower and broccoli, cover, and steam until tender, 2 to 6 minutes.
- Process walnuts, almonds, and sunflower seeds together in a blender or food processor until mixture resembles coarse breadcrumbs. Add broccoli and cauliflower, blend until finely chopped and incorporated.
- Blend 1/2 cup mashed squash, salt, cumin, and black pepper into the nuts mixture until well-mixed. If mixture is too thick to process, transfer it to a bowl and mix by hand.
- Divide mixture into 4 equal portions and shape into patties.
- Heat oil in a large skillet over medium-high heat. Cook patties in hot oil until browned and heated through, about 2 minutes per side.
06/08/2019
recipepes.com
cheryl's veggie-nut patties, recipe
PT15M
PT1H
5
455 calories
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