Veggie Patties (Dairy, Grain And Gluten Free)

• 2 tablespoons (30 mL) of vegetable oil
• 1 onion, chopped
• 1/2 pound (227 g) of mushrooms, freshly sliced
• 4 cloves of garlic, freshly chopped
• 2 cups (500 mL) of cooked lentils
• 1/2 cup Garfava flour (for binding)
• 1/2 cup (125 mL) of cashew or almond butter
• 2 tablespoons (30 mL) of miso paste
• 2 tablespoons (30 mL) of wheat free Tamari
• 2 tablespoons (30 mL) of dried thyme
• 1/4 cup (60 mL) of chia seeds
• 2 cups (500 mL) of sweet potato, grated (I used yam)

1. Splash the oil into your skillet over medium-high heat. Toss in the onion, mushrooms, and garlic and saute until they become brown and flavourful, about 10 minutes. Transfer the mixture to your food processor. Add all the remaining ingredients except the grated sweet potato. Puree the mixture until everything is smoothly combined. Transfer the mixture to a mixing bowl and stir in the sweet potato by hand so it does not break down in the machine. Rest the mixture for ten minutes, giving the chia seeds time to work their magic.
2. Using your hands, shape the mixture into evenly formed patties. They may be cooked immediately, refrigerated for several days, or frozen for a month.
3. When it is time to cook you have lots of options for these burgers. You may fry them in a lightly oiled saute pan on your stovetop, sear them on your griddle, grill, or BBQ, or even bake in your oven at 400u0b0F (200u0b0C) for 15 to 20 minutes. Whatever method you choose, keep in mind that these burgers brown relatively quickly so medium-high heat will allow the centers to keep up while the exteriors cook.

vegetable oil, onion, mushrooms, garlic, garfava flour, almond butter, paste, tamari, thyme, ubc, sweet potato

Taken from www.epicurious.com/recipes/member/views/veggie-patties-dairy-grain-and-gluten-free-52411881 (may not work)