1 cup potato flakes
3/4 cups quick oats
1/2 cup wheat germ
1 medium size red onion, peeled and coarsely chopped
1/4 cup all purpose flour
1 tsp. garlic powder
1 tsp. coriander, ground
1 tsp. Italian Seasoning (or sweet basil and Italian herbs of your choice)
Salt to taste
1-1/2 Tbsp. sweet paprika powder
2 Tbsp. olive oil
1/2 cup bread crumbs (you can make your own if you want to using your own bread, toasting it and crumbling it in the blender or food processor)
1/4 cup gluten flour
1/4 cup nuts
3/4 cup water
Put the onion and the nuts in the blender with a little bit of the water and puree them. Scrape into a bowl. Add all the rest of the ingredients and form a soft dough (not runny but not stiff), if you need to add a little bit of more water, do.Let rest about 15 minutes so that the gluten flour will do its work.
Form patties (a little thick) and flatten them, still leaving them a bit thick so that they will not harden while cooking.Cook them in a skillet until golden brown on both sides.
3/4 cups quick oats
1/2 cup wheat germ
1 medium size red onion, peeled and coarsely chopped
1/4 cup all purpose flour
1 tsp. garlic powder
1 tsp. coriander, ground
1 tsp. Italian Seasoning (or sweet basil and Italian herbs of your choice)
Salt to taste
1-1/2 Tbsp. sweet paprika powder
2 Tbsp. olive oil
1/2 cup bread crumbs (you can make your own if you want to using your own bread, toasting it and crumbling it in the blender or food processor)
1/4 cup gluten flour
1/4 cup nuts
3/4 cup water
Put the onion and the nuts in the blender with a little bit of the water and puree them. Scrape into a bowl. Add all the rest of the ingredients and form a soft dough (not runny but not stiff), if you need to add a little bit of more water, do.Let rest about 15 minutes so that the gluten flour will do its work.
Form patties (a little thick) and flatten them, still leaving them a bit thick so that they will not harden while cooking.Cook them in a skillet until golden brown on both sides.
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