Serves 4-6
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2 cups almonds
½ cup sunflower seeds
2 carrots, roughly chopped
1 zucchini, roughly chopped
½ cup dulse flakes
½ cup parsley
2 tbs coconut oil
2 tbs olive oil
1 tbs cumin powder
1 tbs turmeric
1 tsp pink salt
Tahini dressing sauce
INGREDIENTS
¼ cup lemon juice
1 ½ cups olive oil
⅓ cup tahini
1 tbs coconut nectar
1 small clove garlic, minced
1 tsp pink salt
Freshly ground pepper, to taste
METHOD
1 In a food processor, process almonds, sunflower seeds, carrots and zucchini until well combined. The vegetables and seeds will become finely chopped and stick together.
2 Transfer to a large mixing bowl, combine all other ingredients and mix well.
3 Form into eleven 2¼ inch patties.
4 Dehydrate at 145 degrees for 2-3 hours or bake patties in the oven for 20 – 30 minutes, or until golden brown and warm.
5 Serve with Tahini Dressing sauce
6 To make tahini dressing sauce, combine lemon juice, olive oil, tahini, coconut nectar and garlic in a blender, a jar with a tight-fitting lid or a medium bowl.
7 Blend, shake or whisk until smooth. Season with salt and pepper.
Optional: Add ¼ cup each basil and parsley leaves to the tahini dressing, and 2 tbs pine nuts for a creamy herbed dressing.
Extracted from The Healthy Coconut (Rockpool Publishing $34.99) by Jenni Madison, now available at all good bookstores and online
