A variety of nuts were used, including selenium-rich Brazil nuts. The patties can be individually wrapped and frozen.

Ingredients:

• 1 tbsp olive oil
• 1 cup mushrooms, chopped
• ½ cup assorted nuts (cashews, brazil nuts, almonds, sunflower seeds)
• 1 medium sized carrot, chopped
• ½ onion, minced
• 1 clove garlic, minced
• 2 tbsp ground flax seed
• ¼ cup water, or more to create desired consistency
• 1 cup bread crumbs
• 2 tbsp ketchup
• 1 tsp vegetarian Worcestershire sauce or soy sauce
• ½ tsp basil
• ½ tsp salt
• ½ tsp fresh ground pepper
• Flour, for dredging
• More oil, for frying
• Eggplant
• Slice of tomato
• Cashew cheese
• Cilantro wasabi mayo

Instructions:

1. Sauté mushrooms in oil until dry, about 10 mins.
2. Meanwhile, grind nuts in a food processor until finely ground.
3. Add chopped carrot, onion, and garlic, and process until ingredients are combined.
4. Place mixture in a bowl with other ingredients, including mushrooms.
5. Mix thoroughly & shape into patties (makes 4-6).
6. Dredge each patty in flour and pan fry in oil for around 7 mins each side on medium heat.
7. Serve warm with grilled eggplant, top with a slice of tomato, cashew cheese, and cilantro wasabi mayo.

Enjoy!