Vegan Squash Patties with Mixed Herb Salsa Verde

Ingredients

Roasted Squash Base

• 1 ½ cups peeled and cubed butternut squash
• 1 unit shallot, roughly chopped
• 1 clove garlic, peeled
• 1 tablespoon olive oil
• to taste unit sea salt and ground black pepper

Mixed Herb Salsa Verde

• 1 small shallot, finely minced
• 2 teaspoons lemon zest
• 1 clove garlic, finely minced or grated
• 1 tablespoon capers, drained and minced
• 1 tablespoon sherry vinegar
• 1 tablespoon Dijon mustard
• pinch unit chili flakes or ground chillies
• to taste unit sea salt and ground black pepper
• 2 cups leafy fresh herbs, finely chopped
• ⅓ cup extra virgin olive oil

Squash Patties

• ¼ cup pecan halves
• ½ cup rolled oats
• 1 cup cooked brown lentils
• 1 cup cooked millet
• 2 tablespoons ground flax
• 1 tablespoon Dijon mustard
• 2 teaspoons Tamari soy sauce
• 2 tablespoons water
• 1 tablespoon fresh thyme leaves, minced
• 2 tablespoons nutritional yeast
• 2 teaspoons onion powder
• ¼ teaspoon chili flakes or ground chillies
• olive or avocado oil spray unit

Instructions

Nutrition Facts (estimated)