These are so delicious I can eat an entire batch in a day, and they're made from so many veggies! Can be kept in the freezer and reheated in the oven or microwave as needed.

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Recipe Summary

prep:
45 mins
cook:
15 mins
total:
1 hr
Servings:
10
Yield:
30 small patties
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine mushrooms, celery, carrot, onion, and beet in a food processor. Blend into a chunky paste.

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  • 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.

Nutrition Facts

87 calories; protein 2.1g; carbohydrates 9.6g; fat 4.9g; sodium 82.4mg. Full Nutrition
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