Serves: 6
Preparation Time: 20 minutes
 
Ingredients:
1/2 cup (95 g) brown rice
1 1/2 cups (210 g) raw sunflower seeds
1/4 medium onion
1/4 carrot
1/4 medium yellow squash
1/2 organic celery stalk
1/4 medium zucchini
1/2 cup (35 g) red cabbage
1 clove garlic, minced
1 1/2 tablespoons Spike
1/2 tablespoon VegiZest or other no salt seasoning
1 tablespoon parsley
1 tablespoon basil
2 teaspoons water

Instructions: Cook rice according to package directions. Process sunflower seeds in a food processor until very fine. Add ground sunflower seeds to the cooked brown rice. Shred the vegetables in food processor and saute, along with minced garlic, in 3 tablespoons of water for 5 minutes. Add vegetables to the rice/nut mixture and then add the rest of the ingredients. Mix thoroughly then pat firmly into 6 patties. Fry briefly in a lightly oiled pan or bake in a 350 degree oven for 10 minutes on each side. If desired, these may be done on a grill, turning carefully with a metal spatula.

Note: These may be served as is or on a whole grain bun with a slice of onion, sliced tomato, lettuce, and a little ketchup.