VEGGIE BURGERS

Ingredients:
1 cup (240 ml) Rolled oats
1/2 cup (120 ml) Carrots, grated
1 cup (240 ml) Alfalfa sprouts
1/2 cup (120 ml) Onions, chopped
1/2 cup (120 ml) Sunfl ower seeds, toasted
2 Tbsp (30 ml) Sesame seeds
1/2 cup (120 ml) Pumpkin Seed Butter (see recipe)
2 Tbsp (30 ml) waihi bush organics Flax fibre original 
1/4 cup (60 ml) Water
1/4 tsp (1 ml) Salt
1 tsp (5 ml) Miso
2 Tbsp (30 ml) Water
2 Tbsp (30 ml) Coconut Oil
Optional:
Herbs of your choice (e.g. Italian, basil, parsley, marjoram) to taste

How to make:
Mix flax fibre and 1/4 cup of water a bowl and let sit for a few minutes.
In a separate bowl mix miso and 2 Tbsp. of water.
Toast sunflower seeds in dry frying pan over low-medium heat; stirring constantly until browned. Remove from pan and set aside. Add to medium sized bowl, Pumpkin Seed Spread, carrots, rolled oats, onions, sprouts, sunflower and sesame seeds, sea salt, and herbs.
Add both liquid mixtures to vegetable mixture; mix well, using hands. Form into 1/2 "(1 cm) thick patties. In frying pan over medium heat, melt 2 Tbsp Coconut Oil. Cook patties until crispy and golden brown.
To prevent sticking use more Coconut Oil.

Yields 6-8 patties.