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Cheryl's Veggie-Nut Patties

Rated as 4.57 out of 5 Stars
2

"Vegan, gluten-free, and paleo-friendly veggie burger patties with a nutty taste. I came up with this recipe when I had a hard time finding any recipes for veggie burgers or patties that were grain-free and bean-free, and which actually contained vegetables. Both my husband and I love it. He had his on a burger bun with lettuce, avocado, and tomato."
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Ingredients

30 m servings 250
Original recipe yields 4 servings

Directions

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  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Divide mixture into 4 equal portions and shape into patties.
  6. 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.

Footnotes

  • Cook's Notes:
  • You can use any combination of desired nuts and seeds to equal 1 cup.
  • For even more flavor, toast the nuts in a dry skillet over medium heat for a few minutes until fragrant and lightly browned.
  • Cooked pumpkin might work as a substitute for the butternut squash.
  • For a shortcut, use a frozen (defrosted) cauliflower/broccoli mix.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 250 calories; 22.4 9.9 6.9 0 301 Full nutrition

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Reviews

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Yum. Yum. Yum. These are so good. I used cooked pumpkin and I toasted the nuts. I used pecans instead of walnuts and pumpkin seeds mixed with the sunflower seeds. I added a bit of coriander...

Thank you, I have been looking every where for a recipe that does not have beans, lentils etc as I can not eat them. Fantastic recipe, I left the cauliflower out as I can't eat that either, and ...

I served these to a friend who is following the paleo diet. They are a good source of plant protein even for a meat eater. The recipe lends itself to modifications so having a basic mix on han...

These are fantastic. I made these in my Thermomix, so they ended up a bit sloppy, so I added breadcrumbs to thicken it up. So good! I made a double batch and pretty sure they'll be all gone. No ...

these are quite good! I added a bit of crumbled feta cheese to the mixture before I fried them for a bit of extra zing (yes it takes away from being paleo), but very good! I eat mine on a salad!

These were a surprising hit at my house. I honestly was not as blown away, but my wife loved them. She is not eating Paleo, so had them on a whole wheat bun with either Havarti or horseradish ...

WOW! This recipe is my favorite gluten-free and vegan burger recipe. And it is versatile, I've used pumpkin instead of squash and a variety of veggies. It's great!