Ingredients
1 tin of black beans drained
1 large stick of celery (roughly chopped into pieces)
1/3 cup of sunflower seeds
1 packet of NOURISH turmeric bites
1 heaped tsp of yeast extract (I used Essential pure yeast extract)
Large Handful of mushrooms (stalks removed and mushrooms halved)
½ cup of ground almond, plus extra for ‘crumbing’
Method
Preheat oven to 170C.
Place all ingredients (apart from the ground almond) in a processor and blitz altogether until finely chopped.
Add in ½ cup of ground almond and mix together until you have a soft dough/mince like texture. Add in a little more ground almond if needed to bind or 2 Tbsp ground flaxseed. Season as needed, then roll into 6 balls and flatten gently.
On a plate pour ¼ of ground almond and gently crumb your patties.
Place into a baking stone/dish. Drizzle with avocado oil and bake for 25-30 minutes.
These are soft when hot, but still delicious to eat. When they go cold they are firmer. Any leftovers can be placed in the fridge for 3 days, or frozen to enjoy later. Enjoy.
NOTES – Feel free to add in extra herbs/seasoning. Or mix another packet of turmeric bites into the ground almond when crumbing it! Yum!
