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Ingredients1 h servings 87
Original recipe yields 10 servings (30 small patties)
- Combine mushrooms, celery, carrot, onion, and beet in a food processor. Blend into a chunky paste.
- Heat 1 tablespoon oil in a nonstick skillet over medium heat. Add vegetable paste and fry until the sharp onion taste is gone, about 10 minutes.
- Combine cooked rice, flaxseed meal, sunflower seeds, maple syrup, liquid amino acids, fennel seeds, sage, red pepper flakes, nutmeg, black pepper, and thyme in a bowl. Stir until evenly mixed. Add the cooked vegetable paste and stir until sausage mixture is thoroughly combined.
- Heat remaining 1 tablespoon oil in a clean nonstick skillet over medium heat. Scoop 1 tablespoon sausage mixture into a 1 1/2-inch patty and place in the hot skillet; repeat with remaining mixture. Brown for 3 minutes; flip and cook until browned on the other side, about 2 minutes more. Add more oil to the pan as needed.
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Per Serving: 87 calories; 4.9 9.6 2.1 0 82 Full nutrition