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recipes

How to Make Delicious GLUTEN-FREE PROTEIN PATTIES

By Poosh
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 Photo credit @mysweetbelly
@mysweetbelly

While this recipe takes a bit of messy yet yummy prep, the good news is that once you’ve done the base work, you can freeze the patties for up to a month. Set aside a day or evening to meal prep and get the dirty part done so all you have to do is pop them in the oven and enjoy. We teamed up with Nikki Elisheva of My Sweet Belly to share her recipe for gluten-free protein patties, which make for a filling and delicious lunch or dinner. You can use your desired choice when it comes to the bun—either a crunchy lettuce wrap or GF wrap or toast. Learn the step-by-step instructions below.

sweetbelly5
@mysweetbelly
sweetbelly4
@mysweetbelly

Gluten-Free Protein Patties

Recipe Type:Lunch/Dinner
Dietary Info:Vegetarian, Gluten-Free, Can Be Vegan
Serving Size:8 patties
Prep Time:15-20 mins
Cook Time:15-20 mins
Total Time:40 mins

Ingredients:

Part 1: (for the patties)
– 1 can black beans or 1 cup cooked beans
– 1/4 white onion
– 2 medium carrots
– 1.5 cup broccoli florets, chopped
– 1 cup portobello mushrooms, chopped
– 2 garlic cloves
– 2 tablespoons EVOO (extra virgin olive oil) or coconut oil
– 1 teaspoon smoked paprika
– 1 teaspoon cumin
– 1/4 teaspoon pepper
– 3/4 teaspoon Himalayan pink salt

Part 2: (for the herbs)
– 1 3/4 cups grains (brown rice/quinoa/amaranth)
– Handful of fresh herbs (I use cilantro and parsley)
– 2 cups arugula/spinach leaves
– 1/3 cup macadamia nuts or walnuts
– 1/2 cup gluten-free bread crumbs
– 1 tablespoon tomato paste
– 2 farm-raised eggs

Instructions:

Before cooking: Set the oven to 400° F and set aside a pot of water to cook your grains. You will want the grains to cook while you prepare the patties in this recipe. (Follow box instructions for grains. For my recipe, I use 2 cups of water for 1 cup of brown rice, and 1 tablespoon coconut oil.)

1. Add grains to a boiling pot of water and cover.
2. Next, roughly chop the white onion, carrots, broccoli, mushrooms, and garlic. Add the vegetables, olive oil, paprika, cumin, salt, and pepper to a blender, and pulse until coarsely blended.
3. Line a large tray with tin foil. Empty the vegetables from the blender onto the tray and spread out evenly, using a spoon or spatula.
4. Bake the vegetables in the oven for 15 minutes.
5. Meanwhile, prepare the herb mixture by adding a handful of freshly rinsed herbs, arugula/spinach leaves, macadamia nuts, bread crumbs, and tomato paste to a blender. Blend until finely combined.
6. Remove vegetables from the oven. With a spatula, stir and move them around. Spread them evenly again and pat them down.
7. Next, rinse black beans and place them on a foil-lined tray. Place both the vegetable tray and black bean tray back into the oven for 15 minutes.
8. Add vegetables, beans, and eggs to the blender. Blend until coarsely combined.
9. Pour the ingredients from the blender into a large mixing bowl and add the grains. Gently fold grains into the mixture.
10. Place a piece of wax paper or parchment onto the kitchen countertop. Using your hands, place the mix onto the paper, and form into a large ball, patting it down.
11. Cut the patties into eight sections. Roll each section into a ball and flatten down using the palms of your hands.
12. Add coconut oil to a large saucepan and cook patties/burgers on each side for 4-6 minutes, until a golden, crispy brown. (Keep saucepan covered to retain moisture)
13. Serve patties in lettuce wraps or bread rolls, with your choice condiments. Freeze for up to one month and enjoy by heating back up on the stovetop.

*To make this recipe nut-free, substitute nuts for sprouted pumpkin or sunflower seeds.
*To make this recipe vegan, substitute eggs with flax eggs (2 tbsp. flax meal mixed with 6 tbsp. water; combine and let sit for 10 minutes).
*For homemade (vegan) breadcrumbs, blend together nutritional yeast and macadamia nuts.
*For extra protein, use amaranth for the grains in this recipe.

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Nikki Elisheva is a three-times-published medical author, with an MBA and BS in Biology and Chemistry and a knack for picking up on the latest health trends. She spends a lot of her time developing delicious recipes and consulting with restaurants in Miami Beach. She is currently working on the publication of her first cookbook 21 Bowls of Summer (available here). For more tropical vibes, see her Instagram @MySweetBelly.

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