Ingredients:

1 cup cooked quinoa or brown rice

1 can (15 oz) chickpeas, drained and rinsed

1 medium carrot, peeled

1/2 cup cooked sweet potato, cubed (or regular potato)

1/2 cup finely chopped onion

2 cloves garlic

1/2 cup rolled oats

1 tablespoon soy sauce (or tamari for gluten-free)

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

Salt and pepper to taste

1 tablespoon olive oil (for cooking)

Instructions:

Prep the Vegetables:

In the food processor, using your S Shaped Chopper Blade, pulse the onion, carrot, and garlic until finely chopped. You want them small enough that they can blend seamlessly into the patty mixture.

Add the cooked sweet potato and pulse a few more times to mash it, but keep some texture.

Blend the Chickpeas:

Add the chickpeas to the food processor and pulse until coarsely mashed. Some chunks are fine, as they’ll add texture to the patties.

Combine Ingredients:

Add the cooked quinoa or rice, rolled oats, soy sauce, spices, and salt/pepper into the food processor. Pulse everything together, using your S Shaped Chopper Blade, until the mixture is cohesive but not completely pureed.

Form the Patties:

Transfer the mixture to a large bowl. If the mixture feels too wet, add a little more oats. Shape the mixture into patties (about 6–8, depending on size preference).

Cook:

Heat the olive oil in a large skillet over medium heat. Cook the patties for about 3–4 minutes per side, or until golden brown and crispy on the outside.

Serve:

Serve the veggie patties on buns with your favorite toppings (lettuce, tomato, avocado, pickles, etc.), or on a salad for a low-carb option.

Tips for Success:

Customize: Feel free to swap in different vegetables, beans, or grains based on what you have on hand.

Make-Ahead: These patties freeze well, so you can make a big batch and store them for later use.

Flavor Boost: Experiment with other seasonings, such as garlic powder, onion powder, or nutritional yeast for an extra cheesy flavor.