Another variation on a Karen Knowler recipe. I wanted to include more veg and some pulses rather than have just a bit of veg and lots of nuts.
This recipe creates similar quantities to the veggie burger recipe and uses possibly my favourite nut for this sort of thing. I’ve actually found that these make a nice snack too, so I take a couple to work for break times when a filling tasty snack can make all the difference. I don’t always want fruit as I like a savoury snack and the combination of proteins in these along with the fibre makes them quite filling.
Equipment you will need:
Chopping board and knife
1/2 large parsnip, finely grated
1 cup sprouted green lentils (or dark speckled or chickpeas)
1 cup walnuts (soak for an hour or so before use – this is optional)
1 cup shredded or finely grated carrots
1/2 large onion – chopped
A large handful of fresh parsley
1/4 cup lemon juice
1/2 cup flax seed finely ground
1tsp good quality salt
spices to taste – I generally use cumin, coriander, black pepper and mint.
Add all the ingredients to the food processor bowl with the S-blade attachment and process until well mixed and your desired consistency is reached. Slightly rough and chunky gives a good texture result. Add a little water if it seems a bit dry.
Shape into patties – approximately golf ball size amounts squished together and slightly flattened.
Place on dehydrator tray and dry at 35C for about 24 hours, turning at 12. Or at 40C for about 18 hours.
Store in an airtight container in the fridge. Suitable for freezing.