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Cheryl's Veggie-Nut Patties

Side Dish 🥗Dinner 🍽️Lunch 🥪 Low-CarbLow-SodiumSugar-FreeDiabetic-FriendlyGluten-FreeVegetarian 🥦Vegan 🌱Plant-Based 🌻Ayurvedic 🧘Halal 🕌Kosher ✡️Pescatarian 🐟

Cheryl's Veggie-Nut Patties bring a toasty, nut-forward bite with a tender center, thanks to steamed squash that naturally binds the mix of broccoli and cauliflower. Walnuts, almonds, and sunflower seeds add satisfying crunch and depth, while a hint of cumin ties it together. Serve these skillet-seared patties for lunch or dinner on greens, in a bun, or as a hearty side.

  • Prep15 mins
  • Cook15 mins
  • Serves4
  • DifficultyEasy
Cheryl's Veggie-Nut Patties
  1. 1

    Set a steamer insert in a saucepan and add water until it sits just below the insert. Bring the water to a boil. Add the butternut squash cubes, cover, and steam until tender, 7 to 10 minutes. Move the squash to a bowl and mash; measure out 1/2 cup mashed squash and set aside.

  2. 2

    Return the steamer insert to the saucepan and add water so it comes just below the insert. Bring the water to a boil. Add the cauliflower and broccoli, cover, and steam until tender, 2 to 6 minutes.

  3. 3

    In a blender or food processor, process the walnuts, almonds, and sunflower seeds together until they look like coarse breadcrumbs. Add the broccoli and cauliflower, then blend until finely chopped and combined.

  4. 4

    Blend the 1/2 cup mashed squash, salt, cumin, and black pepper into the nut mixture until evenly mixed. If the mixture is too thick for the processor, move it to a bowl and mix by hand.

  5. 5

    Divide the mixture into 4 equal parts and form into patties.

  6. 6

    Heat oil in a large skillet over medium-high heat. Cook the patties in the hot oil until browned and heated through, about 2 minutes per side.