2 Cups Baby carrots or a couple of large carrots
1/2 Each Medium sweet onion
3/4 Cups Bean sprouts (A hearty handful)
1/2 Each Red Pepper
1 Cup Broccoli
1/2 Each Zucchini
1/2 Each Yellow squash
1 Cup Spinach (A hearty handful)
1/4 Cup Peanuts or Cashews
1/3 Cup Dry Rice
1 Tsp Hungarian Paprika
1 Tsp Mrs. Dash
2 Tsp Herb d’ province or Italian seasoning
1/2 Tsp Black pepper
2 Tbl Creamy peanut butter
2 Each Eggs or ½ cup egg substitute
2 Tbl Cornstarch
Bread crumbs until it “feels right” - about a cup or two
Add a dash or two of Cayenne pepper if desired
1. Using a food processor or a Vitamix on low finely chop all ingredients.
2. Form into patties and freeze on a cookie sheet. They can then be placed in a ziplock bag and separated with a piece of wax paper.
3. Cook or grill as desired.
This recipe makes 12 large patties.
I have also added a bit of parmesian/romano cheese to the mixture and formed these into mini “meatballs”. I served them in a white wine and chicken stock sauce similar to a Swedish meatball for an appetizer. They were nearly gone by the time some of the guests discovered they were veggie balls.
This can also be used as a ground filling for tacos.